• Prep time 30 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 6 servings



Preheat oven to 425°F. Trim 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. Place onion cups in lightly greased baking dish. Brush with 1 tsp of the oil; sprinkle with 1⁄4 tsp of the salt. Bake until onion cups are golden and tender, about 35 minutes. Cover with foil; bake for 10 minutes more.

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 onion cups, pressing very firmly to pack; cover with foil. Bake for 25 minutes.

Nutritional facts PER SERVING: about

  • Fibre 8 g
  • Sodium 421 mg
  • Sugars 15 g
  • Protein 6 g
  • Calories 256
  • Total fat 6 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 46 g
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Appetizers & Snacks

Baked Couscous-Stuffed Onions