Israeli Couscous With Spiced Sweet Onions

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   1. First, slice up the onions into thin rings. Heat the olive oil in a large pot over medium high, and when hot, add the onions and the salt. Cook for about 15 minutes, or until the onions are starting to get translucent.

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   2. In the meantime, get some salted water boiling in preparation for the couscous. Once it boils, add the couscous and cook for about 7 minutes. You want it to feel like al dente pasta in your mouth. As soon as that happens, drain it and rinse the couscous with some cool water.

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   3. Once the onions are translucent, add the brown sugar, balsamic vinegar, turmeric, cayenne pepper, a few more pinches of salt, and a generous amount of black pepper. Stir it around and continue to cook on low heat for another 10 minutes.

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   4. Add the quartered or halved cherry tomatoes, and cook for 5 more minutes or until the tomatoes are heated through but still retaining their shape. Adjust the seasoning to your taste.

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   5. Combine the couscous with the onion/tomato mixture, and top it all with some cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.