|For the Stuffed Onion|
|4 cups||white onion|
|For the Walnut Couscous|
|1 1/4 cups||vegetable fond|
|3/4 cup||bell pepper|
|1 1/2 cups||California walnuts|
|1/4 cups||Ras el-Hanout|
|For the Onion Sauce|
|1 cup||onion’s flesh (from the inside, see above)|
|1 cup||vegetable fond|
|1 1/2 tbsp||olive oil|
|1 1/2 tbsp||Chardonnay vinegar|
Spicy Ras el-Hanout spice blend from North Africa caters for a special flavor in this walnut, onion and couscous dish.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.
Peel onions. Place on a tray lined with parchment paper and bake in preheated oven at 120 °C for approx. 70 minutes. Cool down onions and remove skin. Cut off both ends and keep the top. Remove onion’s layers from inside to outside and leave the last three layers. Keep the inner onion layers and put aside.
Spread couscous onto a deep tray, cover with vegetable broth and soak cold. Quarter bell pepper, core them and cut into fine dices. Wash zucchini, cut off the ends and cut into fine dices, too. Finely chop walnuts. Mix bell pepper, zucchini and walnuts. To loosen it up rub couscous with the hands. Then, mix with vegetables and nuts and season with Ras el-Hanout. Stuff onions with walnut couscous and cover with its top.
Braise remaining, inner onion layers in a pan with oil and cardamom, salt lightly. Pour vegetable fond onto onions and remove spices. Season with vinegar and mix everything until smooth.
Place a lightly heaped portion of couscous centered onto the plate. Spread onion sauce around it. Arrange stuffed onion with its top in the center of the couscous. Dredge onion top lightly with Ras el-Hanout.