Ingredients:
1 tablespoon olive oil
1 large sweet onions, thinly sliced ( such as spanish, vidalia or bermuda)
1/2 cup raisins
1 tablespoon granulated sugar
3 whole cloves
3 inches cinnamon sticks
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 cups couscous
chicken stock (as needed) or mushroom stock ( as needed)
panir (optional)
Directions:
In large heavy saucepan, heat oil over medium-high heat.
Add onion, stirring to coat with oil; reduce heat to low.
Cook, covered, 15 minutes.
Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
Fluff.
Heap in serving dish.
Top with onion mixture.
Spoon some paneer over the top if you desire.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.