Israeli Couscous With Caramelized Onions And Cranberries
Last week I shared with you my new favorite guest worthy chicken, and today I am going to introduce you to the side dish I made with the onions that were used to help flavor the chicken. I figured they were so full of flavor, why let them go to waste? I ended up caramelizing the onions and then adding them to some Israeli couscous. If you have never tried Israeli couscous, you are in for a real treat! They are larger than regular couscous so the mouth-feel is quite fun! You can usually find Israeli couscous in the international or kosher section of your grocery store, but if your local shop doesn’t carry it, just substitute regular couscous or quinoa.
- Onions from the Sweet Tea Chicken or two large onions sliced thin
- Israeli couscous
- dried cranberries
- 1 tsp orange zest
- 3 Tbsp orange juice
- 1 tsp chopped fresh rosemary
- olive oil for cooking
Over a medium flame, cook the onions in some olive oil. If you used the onions from the Sweet Tea Chicken, make sure you have drained all the marinade out and they are not soaking wet. I drained mine in a colander and then picked out the sliced lemons. It takes about 30 minutes to get a good caramelization on the onions, so take your time. Be sure to stir them every 5-7 minutes and don’t let them burn.
While the onions are caramelizing, go ahead and cook the couscous according to the package.
When both the onions and couscous have finished cooking, toss them together with the zest, juice, cranberries, rosemary, and salt/pepper to taste. Serve warm or at room temperature. This can also be made a day ahead of time and brought to room temperature before serving.