Name: Couscous with Onions and Raisins: A Culinary Journey to North Africa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/2 cup Couscous; 3 cups Water; 3 tbsp Olive oil; 1 Cinnamon stick; 2 lb Onions (5 medium onions); 5 oz Raisins; 1 Cinnamon stick; 5 Cardamom pods; 2 tbsp Sugar

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This recipe will surely provide you with a taste of the Maghreb region’s culinary heritage. In my case, couscous holds a special place in my heart as it is probably the earliest of my culinary memories, taking me back to my toddler years spent living in Algeria.

What is Couscous?

Couscous is a staple in North African countries such as Morocco, Algeria, Tunisia, and Egypt. It is essentially tiny pasta (but with a very different taste) made from crushed and steamed durum wheat. Couscous is versatile and cooks very quickly, making it a popular side dish choice. It also makes a great carb-rich alternative to pasta, rice, or potatoes.

Couscous is very easy to prepare, all you need to do is pour boiling water or broth over the couscous, cover it to steam, and allow it to absorb the liquid for a few minutes resulting in light, fluffy grains.

Due to its versatility, couscous can be used as a base for salads, cous cous with vegetables, and as a side dish for stews. One of my favorite preparations is the recipe we have on this post with spices onions, and raisins.

Ingredients

Couscous

2 ½ cups of couscous
3 cups of Water
3 tbsp Olive oil
1 Cinnamon stick

Mix

2 lb Onions (5 medium onions)
5 oz Raisins
1 Cinnamon stick
5 Cardamom pods
2 tbsp Sugar

Ingredients for the Couscous with caramelized onions and raisins

Instructions

1. Prepare the Couscous: Boil 3 cups of water and add a pinch of salt, 1 cinnamon stick, and 1 tbsp of olive oil. Pour the aromatic hot water over the couscous in a pot. Remove from the heat and cover quickly with a lid to let it steam while the couscous absorbs the flavors.

2. Slice and Dice: While the couscous steams, you can cut 5 medium onions in julienne. The onions will add sweetness to the dish.

3. Infuse the Flavor: In a large cooking pot, heat 2 tbsp of olive oil over medium-high heat. Once the oil is hot, add a cinnamon stick and lightly crushed cardamom pods. Let them sizzle for about 30 seconds to a minute until you feel the aromas.

4. Caramelized Deliciousness: Add the julienned onions to the pot and cook them over medium heat until they become clear and translucent. As they begin to soften, sprinkle in 2 tbsp of sugar to start the caramelization process, you need to stir constantly to prevent burning. The onions will slowly transform into a beautiful golden brown shade, a process that takes about 15 minutes.

Caramelized onion preparation for the cous cous side dish

5. Serve and Savor: This delicious Couscous with Onions and Raisins is a great accompaniment for your favorite protein. It pairs very well with my recipe for the lamb seasoned with harissa or any other dish you prefer.

With its mix of fragrant spices and caramelized onions, this couscous recipe captures the essence of North African cuisine. It’s a wonderful choice for a special occasion or any time you want to treat someone to an exotic taste. I hold this couscous close to my heart, I love to prepare and eat it, as it represents my first culinary memory and journey back to my early years in Algeria. So, gather your friends and family, and enjoy!