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🍽️ Stuffed Onions with Couscous

224 kcal · 30 min · 4 servings

Ingredients

• 200 g red onions (4 red onions)
• salt
• 300 ml vegetable broth
• 150 g couscous
• 1.5 tbsp olive oil
• 1 clove garlic
• 1 tomato
• 3 sprigs herbs to taste (e.g. thyme, rosemary)
• 20 g almond slivers (2 tbsp)
• 15 g raisins (1 tbsp)
• 0.5 tsp ground turmeric
• 1 pinch ground cumin
• 1 pinch ground coriander
• pepper

Instructions

1. 1. Peel the onions completely.
2. 2. Bring a pot of salted water to a boil.
3. 3. Place the peeled onions into the boiling water.
4. 4. Cook the onions for 10 to 15 minutes until they are tender.
5. 5. Bring vegetable broth to a boil in a separate pot.
6. 6. Place couscous into a bowl.
7. 7. Pour the boiling broth over the couscous.
8. 8. Cover the bowl.
9. 9. Let the couscous swell for about 15 minutes.
10. 10. Get a baking dish ready.
11. 11. Grease the baking dish with one teaspoon of oil.
12. 12. Peel the garlic.
13. 13. Finely chop the garlic.
14. 14. Pour hot water over the tomato.
15. 15. Drain the hot water.
16. 16. Shock the tomato with cold water.
17. 17. Peel the skin off the tomato.
18. 18. Remove the core and seeds of the tomato.
19. 19. Dice the tomato into small pieces.
20. 20. Wash the herbs.
21. 21. Shake the herbs dry.
22. 22. Chop the herbs.
23. 23. Remove the onions from the cooking water.
24. 24. Let the onions drain.
25. 25. Cut a lid off each onion.
26. 26. Carefully hollow out the onions with a spoon.
27. 27. Chop the hollowed-out onion flesh.
28. 28. Heat the remaining oil in a frying pan.
29. 29. Sauté garlic, almonds, raisins, and spices over high heat for 1 minute.
30. 30. Remove the pan from the heat.
31. 31. Mix the almond mixture with the tomatoes.
32. 32. Mix the mixture with the herbs.
33. 33. Mix the mixture with the chopped onion flesh.
34. 34. Mix the mixture with the couscous.
35. 35. Season the filling with salt and pepper.
36. 36. Place the hollowed onions into the baking dish.
37. 37. Fill the onions with the couscous mixture.
38. 38. Place the cut onion lids back on top.
39. 39. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
40. 40. Bake the onions for approx. 20 minutes in the preheated oven.

Nutrition per serving

• kcal: 224
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 32 g