Stained Glass Couscous
This is a take on a classic Sephardi traditional couscous recipe for Rosh Hashanah. Filled with dried fruits and a delightful sweet syrup. Whether using traditional couscous or Israeli-style couscous your family is sure to love this side dish.
Ingredients
1 package couscous prepared according to the manufacturer directions (regular or Israeli-style couscous may be used)
2 to 3 onions, thinly sliced or diced according to your preference
2 tablespoons mild flavored oil, for sauteing
1 tablespoon ginger
¾ cup golden raisins
½ cup diced pitted prunes
½ cup halved dried cherries
½ cup quartered dried apricots
1/2 cup water
1 cinnamon stick
2 tablespoons cinnamon
3 tablespoons honey or to make the recipe vegan use silan (date honey)
1 tablespoon sugar
*Optional* 1/3 cup slivered almonds toasted OR pomegranate seeds
Step by Step Instructions
Step 1
Heat oil in a large deep frying pan.
Step 2
Place cut onions into the oil and cook until the onion is translucent.
Step 3
Add water, sugar, cinnamon, honey (or silan) and ginger to the pan with the onion. Stir to combine.
Step 4
Add the dried fruits to the pan. Cover and cook for approximately 45 minutes. Check to make sure liquid doesn’t completely evaporate. Add a small amount of additional water if needed.
Step 5
Prepare the couscous according to the package instructions.
Step 6
Arrange cooked couscous on a large platter and pour the syrupy fruit and onion mixture over the top (if you prefer at this time to mix this into the couscous that is ok too).
Step 7
Sprinkle with slivered almonds or pomegranate seeds.
