As I told you last week. Couscous and me is quite a story. My life is beautiful and well punctuated by delicious dishes that remind me of fragments of my life. Most of that were happy times. Every morning I wake up telling myself how lucky I am.
I discovered this dish which was served with a royal couscous in a restaurant in Geneva. I went there regularly during my lunch break between noon and two with a former classmate who also worked in Geneva.
What was that good! So I tested, tested and retested. Until I get the same result and serve this delicious onion and raisin confit with each of my couscous.
For a more authentic side, I photographed this nice little dish on a traditional dress that was brought to me from Morocco a long time ago. A country where I have never set foot before.
Caramelized onions and raisins for couscous
- 250 gr of dried raisins
- 250 gr of chopped onions
- 1 tbsp brown sugar
- 2 tbsp grapeseed oil
- Brown the onions in the oil.
- Add the raisins and brown sugar.
- Cover with water.
- Simmer for 1 hour, adding more water if necessary.