Baked Couscous-Stuffed Onions Baked Couscous-Stuffed Onions

Baked Couscous-Stuffed Onions Image Image by: Baked Couscous-Stuffed Onions Image Author: Canadian Living

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



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.

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
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Baked Couscous-Stuffed Onions