This Couscous with Caramelized Onions and Feta is one of my favorite go to’s for entertaining and busy week nights. This simple-to-put-together Couscous with crispy shallots, red onions, and feta. A surprise squeeze of lemon and some dill for some flavor. Couscous cooks in about 5 minutes, so it’s a perfect staple and a wonderful pasta to add ingredients to. It’s also perfect with roast chicken, meats or even salads and veggies.
This is a staple in our house. For years I make variations of this. I sometimes add walnuts, sometimes no feta..etc. It’s super versatile. I also make it with whole wheat couscous. For this I used regular couscous and it’s readily available. I also make this when I entertain. It keeps well at room temperature and tastes just as it does warm. I’m all about ease when it comes to having houseful. This fits the bill!
Some tips here. When you make the couscous, make sure to fluff after 5 minutes. If you wait too long it has a tendency to stick together. Also, add the oil drizzle to the water before cooking and also add salt. You can add salt afterwards, but it helps to salt the water before hand.
If you still have questions, check out our tutorial here.
Also, I use shallots and red onion. If you don’t have shallots, red onion is perfectly fine on its own. I like the mix but it’s certainly not going to the alter the dish from it’s flavor too much.
Serve this with Balsamic Grilled Vegetables and some Lamb Chops or grilled chicken.
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Couscous with caramelized onions and feta
- 1/2 cup couscous
- 1 small shallot thinly sliced
- 1/2 cup red onion thinly sliced
- 1 tbsp olive oil extra virgin
- 1/4 tsp dill dried
- 1/2 lemon juice and zest
- 2 tbsp feta cheese crumbled
- olive oil for drizzle
- In a pan, heat olive oil in a pan, and add sliced onions and shallots. Start to cook them down and stirring them so they don’t burn. You want them golden brown with some crisp but not burnt.While the onions are cooking, the couscous can get started. Place 1/2 cup of water in a pan and add a drizzle of olive oil and salt. Bring to a boil. Add couscous when the water starts to boil and shut off the heat. Put lid on the pan and allow to cook for 5 minutes. After 5 minutes, fluff with fork. Set aside.Take the lemon half and zest it. Set aside. You will need the juice as well.Once the onions are caramelized, about 15 to 20 minutes, remove from heat.
Add couscous, feta, dill, salt and pepper, and additional drizzle of olive oil, squeeze of lemon and the lemon zest. Toss gently and serve.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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