Apple tabouleh with camembert and onion confit

Name: Apple tabouleh with camembert and onion confit
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Onions; 8 Stem(s) Thyme; 10 g Butter; 5-6 Tbsp Olive oil; 30 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Balsamic vinegar; 100 g Couscous; 50 g Pine nuts; 2 Spring onions; 2 small apples, for example Elstar; 1 collar flat leaf parsley; 4-5 Tbsp Lemon juice; 200 g Camembert cheese double cream (60 % fat); 12 discs Baguette bread

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Onions
8 Stem(s) Thyme
10 g Butter
5-6 Tbsp Olive oil
30 g Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Balsamic vinegar
100 g Couscous
50 g Pine nuts
2 Spring onions
2 small apples, for example Elstar
1 collar flat leaf parsley
4-5 Tbsp Lemon juice
200 g Camembert cheese double cream (60 % fat)
12 discs Baguette bread

Directions

1
Peel onions and cut them into fine rings. Wash the thyme, shake dry and pluck off the leaves, except for a little to garnish.
2
Heat butter and 1-2 tablespoons of oil in a frying pan, sauté onions for about 8 minutes until soft. Stir in sugar and caramelize onions. Add thyme and season to taste with salt and pepper. Deglaze with vinegar and braise for about 2 minutes more.
3
Let it cool down.
4
Prepare the couscous with boiling salted water according to the instructions on the packet and let it cool down. Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Clean spring onions and cut into very fine rings.
5
Wash apples, dab dry, quarter and core them. Finely dice apple quarters. Wash parsley, shake dry and chop the leaves.
6
Mix lemon juice, 1/2 teaspoon salt and some pepper. Stir in 4 tablespoons of oil. Mix the couscous, apples, spring onions, pine nuts and parsley with the marinade and leave to stand for about 15 minutes. Season to taste with lemon juice, salt and pepper and pour into glasses.
7
Cut the camembert into about 12 slices. Roast the baguette slices, cover with camembert. Spread onion confit on top, garnish with thyme. Arrange on plates with apple-tabouleh.