Stuffed onion with couscous

Name: Stuffed onion with couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 vegetable onions (approx. 350 g each); 2 Garlic cloves; 2 Tomatoes; 4 TABLESPOONS Olive oil; 150 g Couscous (durum wheat semolina); 3/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 3 TABLESPOONS Raisins; 2 TABLESPOONS crushed pistachio kernels; 2 TABLESPOONS grated parmesan cheese; 4 (approx. 600 g) Lamb salmon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 vegetable onions (approx. 350 g each)
2 Garlic cloves
2 Tomatoes
4 TABLESPOONS Olive oil
150 g Couscous (durum wheat semolina)
3/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
3 TABLESPOONS Raisins
2 TABLESPOONS crushed pistachio kernels
2 TABLESPOONS grated parmesan cheese
4 (approx. 600 g) Lamb salmon

Directions

1
Peel the onions and cut off one lid each. If necessary, hollow out the onions with a ball cutter. Finely dice half of the onion inside. Peel the garlic and press it through a garlic press.
2
Wash the tomatoes and cut them into pieces. Heat 2 tablespoons of oil in a pan. Sauté onion cubes and garlic in it. Add the couscous. Deglaze with 1/2 litre stock, add tomatoes and simmer for 2-3 minutes while stirring.
3
Season with salt, pepper and cumin. Fold in raisins and pistachios. Put onions on a fat pan. Fill with the prepared couscous. Sprinkle with parmesan. Spread the rest of the onion interior around the stuffed onions.
4
Pour on 1/4 litre of broth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Wash the meat and pat dry. Heat 2 tablespoons of oil. Fry meat for 2-3 minutes on each side.
5
Season with salt and pepper. Arrange everything and serve with mint yoghurt.