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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F | 2. Peel onions, leaving the root intact. Boil in a large pan of salted water for 15 to 20 minutes, until tender. Drain and run under cold water. | 3. Drain upside down on kitchen paper. | 4. Meanwhile, put couscous in a heatproof bowl, pour over broth and set aside for 10 minutes, until all broth is absorbed. | 5. Slice 3/4in off the onion tops and discard. | 6. Scoop out centres with a teaspoon, leaving outside layers to form a firm shell. | 7. Chop half the scooped-out onion and discard the rest (it will keep in the fridge for two days - use on pizzas or add to stir-fries). | 8. Heat 1 tablespoon of oil in a pan. | 9. Fry the onion and garlic for 3 minutes, until soft. Remove from heat and stir in couscous, cheese, tomatoes, nuts and parsley. Season. | 10. Sit the onions, cut side up, in a roasting tin and spoon the filling into the cavities. | 11. Brush the onions with the rest of the oil and bake for 30 minutes, until golden and tender. | 12. Cover the filling with a small piece of tin foil if it starts to get too brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	6			360.0	84.06	9.9	0.9
couscous	2	ounces		213.1882	43.902	7.2348	0.3629
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1		chopped	-	-	-	-
goat cheese	2	ounces	crumbled	256.284	1.2304	17.3048	20.1795
sun tomato oil	3		sun-dried drained chopped packed	-	-	-	-
pine nut	1	tablespoon	toasted	56.7844	1.1036	1.1551	5.7687
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.