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Couscous with Saffron, Caramelized Onions and Raisins

  • by Katia Essyad



This recipe is a delicious and easy way to make a flavorful and satisfying meal. The dish starts with a base of tender and fluffy couscous, which is then topped with a rich and savory caramelized onion sauce. The sauce is made with a mixture of white raisins, honey, orange blossom water, ginger, and cinnamon, and is spiked with a touch of luscious Moroccan saffron. The dish is finished with a drizzle of Casablanca Market Argan oil and a sprinkle of toasted almonds, giving it a satisfying crunch and a burst of nutty flavor. This recipe is perfect for a special occasion or a hearty weekend meal.

Prep time: 25 minutes

Cook time: 1 hour 45 minutes
Ready in: 2 hour 10 minutes
Serves: 4

  For Caramelized Onions:
  ● 1/2 cup white raisins
  ● 1/2 cup water
  ● 3 tablespoons Casablanca Market Moroccan Olive Oil
  ● 1 tablespoon unsalted butter
  ● 2 pounds onions, sliced thin
  ● 1/2 teaspoon each kosher salt and freshly ground black pepper
  ● 20 threads of Casablanca Market Pure Moroccan Saffron
  ● 1/2 cup pure honey
  ● 1 tablespoon orange blossom water
  ● 1/2 teaspoon ginger
  ● 1 cinnamon stick

  For Couscous:
  ● 3 cups couscous
  ● 1 cup water
  ● 1 tablespoons Casablanca Market Moroccan Olive Oil
  ● 1 teaspoon kosher salt
  ● 3 tablespoons Casablanca Market Moroccan Argan Oil
  ● 1/2 cup of toasted blanched almonds

1. In a small bowl, soak raisins in water until softened, about 10 minutes. Drain and set aside.
2. Meanwhile, in a large deep frying pan, heat olive oil and butter over medium heat for 1-2 minutes. Add onions, salt, pepper and saffron. Cook, stirring frequently, until onions are light golden-brown and tender, about 15-20 minutes.
3. Stir in honey, soaked raisins, orange blossom water, ginger and cinnamon. Cook, stirring occasionally, until onions are dark golden-brown, about 50-60 minutes. Remove from heat and set aside.
4. For couscous: Fill couscoussier a quarter of the way with water and bring to a boil over
high heat. Spread couscous onto a wide shallow platter.
5. Sprinkle 1 cup of water, olive oil and salt over couscous and let set for 5 minutes.
Periodically rub couscous between your fingers to soften any clumps. Place couscous in top of couscoussier. Steam uncovered until tender, about 25 minutes.
6. Place couscous onto a large serving dish. Drizzle with argan oil and top with caramelized onions and almonds.

Tip: Saffron threads need moisture to release their flavor. Soak 20 saffron threads overnight in 2 tablespoons of lukewarm water for best results.

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