Stuffed Onion with California Walnut Couscous and Ras el-Hanout

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 and 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.