Red Onions Stuffed with Couscous and Apricots

Ingredients

• 350 ml vegetable broth
• 125 g Couscous
• 8 red onions
• 10 g cilantro (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 100 g Dried Apricots
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp organic lemon zest
• Salt
• Pepper
• 0.5 tsp ground cumin

Instructions

1. 1.

   Bring 250 ml broth to a boil, pour over couscous, cover and let it soak for 15 minutes.

2. 2.

   While the couscous soaks, cut a cap off each onion. Hollow out the onions, leaving at least a 1/2 cm thick wall; roughly chop the removed flesh. Wash herbs, dry them, then finely chop. Cut apricots into small pieces.

3. 3.

   Peel and chop garlic. Heat oil in a pan. Sauté chopped onions and garlic for 2 minutes over medium heat. Add apricots, herbs, and couscous, mix everything, and season with lemon zest, salt, pepper, and cumin.

4. 4.

   Season the hollowed onion interiors with salt, fill them with the couscous mixture, pressing lightly in. Place the onions in a baking dish, replace the caps. Pour remaining broth over them and bake in a preheated oven at 200°C (180°C fan) for 30 minutes.