Baking the onions at a high temperature caramelizes them and turns them into sweet little vessels for a savoury couscous filling. Serve them as a main course or use smaller onions for a delicious side dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2013
- 6 red onions (unpeeled), 4 lb (1.8 kg) total
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 4 cups thinly sliced stemmed kale
- 1 cup rinsed drained canned white kidney beans
- 1/4 cup chopped date
- 1/4 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1 cup vegetable broth
- 1/2 cup couscous
- 1/4 cup chopped pistachio nut
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh mint
MethodTrim tops off onions; peel off skin. Keeping root ends intact, trim bottoms just enough so that onions stand upright. Using melon baller, scoop out all but 3 outermost layers to form cups. Chop onion interiors; set aside 1 cup, reserving remainder for another use.
Brush onion cups with 1 tsp of the oil; sprinkle with 1/4 tsp of the salt. Bake in 425ºF (220ºC) oven until golden and tender, about 35 minutes. Cover with foil; bake for 10 minutes.
Meanwhile, in large skillet, heat remaining oil over medium heat; cook chopped onions, stirring occasionally, until softened, about 4 minutes. Add garlic; cook, stirring, for 2 minutes. Stir in kale, beans, dates, remaining salt, pepper and cinnamon; cook, stirring, until kale is wilted, about 2 minutes. Add broth; bring to boil. Stir in couscous, pistachios, lemon zest and mint; cook, stirring, for 1 minute.
Spoon filling into onions, pressing very firmly to pack; cover with foil. Bake in 425ºF (220ºC) oven for 25 minutes.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 431 mg
- Sugars 15 g
- Protein 9 g
- Calories 256.0
- Total fat 6 g
- Potassium 691 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 46 g
- Iron 15.0
- Folate 27.0
- Calcium 11.0
- Vitamin A 41.0
- Vitamin C 108.0