I have eaten this for supper with a spot of harissa sauce stirred in (let down with a little water) but that is not really the idea. It is meant as an accompaniment to grilled lamb or fish, or perhaps some spicy meatballs. Instantly comforting, and as soothing as a pashmina.
Recipe information
Yield
enough for 4 as an accompaniment
Ingredients
Preparation
Step 1
Put the couscous in a bowl, sprinkle with a cupful of water, and let sit for ten minutes.
Step 2
Peel the onions and cut them into thin slices. They should be no thicker than your little finger. Warm a little olive oil in a heavy frying pan—just enough to cover the bottom—then add the onion rings and bay leaves and cook until golden brown. Do this over low heat, and expect it to take a good fifteen minutes, maybe longer. That way they will soften without burning and caramelize to a sweet, deep golden color. Cook them too quickly and they will take on a bitter note.
Step 3
Put the couscous into a steamer basket lined with damp cheesecloth or into the top of a couscousier, suspended over a pan of boiling water. Steam for ten minutes, then remove and sprinkle with a little more water and a shake or two of olive oil. Let it swell for five minutes, then return it to the steamer for ten minutes.
Step 4
Stir the pine nuts into the onions and let them color lightly. Chop the parsley leaves and stir them in too, with a seasoning of salt and black pepper. As soon as it is tender and fluffy, add the couscous to the onions and stir.
