Maui Onions Stuffed with Curried Raisin Couscous

Submitted by: Roland Passot

Couscous and raisins in sweet Maui onions topped with tomato-raisin marmalade.



    Maui Onions

    • 4 Maui onions
    • 1 tablespoon olive oil
    • Salt and pepper; to taste
    • 2 garlic cloves, peeled
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh rosemary


    • 1/2 cup instant couscous
    • 2 tablespoons California golden raisins
    • 1/2 cup water
    • 1 teaspoon curry powder
    • 3/4 cup red onion, peeled and seeded cucumber and scallions; all diced and mixed together
    • Juice of 1/2 lemon
    • 2 1/2 tablespoons olive oil
    • 1 tablespoon cilantro, roughly chopped
    • 1 tablespoon mint, roughly chopped
    • 1 teaspoon harissa or Tabasco sauce
    • Salt and pepper; to taste

    Tomato Raisin Marmalade

    • 1 1/2 cups chopped Maui onions
    • 1/4 cup extra virgin olive oil
    • 3 cups red vine-ripe tomatoes (Heirloom, if possible); diced, peeled and seeded
    • 5 tablespoons granulated sugar
    • 1 bay leaf
    • 1/2 cup California golden raisins
    • 1/2 cup California natural raisins
    • Zest of 3 oranges
    • 1/2 cup champagne or rice wine vinegar
    • 1/2 teaspoon Fresh ground pepper


    Maui onions

    Remove about 1/3 from top of each onion. Scoop out small amount of centers with melon baller. Place onions and tops in saucepan with 1/4-inch of water. Add oil and season onions with salt and pepper. In hollow center of each onion, place 1 garlic clove, 1/2 teaspoon each rosemary and thyme. Cover with foil and cook until tender, about 45 minutes to 1 hour.


    Combine couscous and raisins in bowl. In a small saucepan, bring water and curry to soft simmer. Add to couscous-raisin mixture; cover with plastic wrap and let stand for 5 minutes. Fluff with fork. Then, add remaining ingredients. Season to taste with salt and pepper.

    Tomato raisin marmalade

    In pan over low heat, sweat onions in olive oil with no coloration until translucent. Add tomatoes, sugar and bay leaf; let sweat for 10 minutes. Add raisins; continue cooking for 5 minutes. Add orange zest and deglaze with vinegar. Let cook for another 5 minutes or until marmalade consistency with no more liquid. Season with ground pepper.

    To Assemble

    Remove outer skin of cooked onion with fingers or small fork. Remove inner bulb of onion with melon baller. Stuff onion with couscous mixture, making sure the onion is overflowing with mixture. Put top back on onion and serve with Tomato Raisin Marmalade.

    Nutrition Facts Per Serving

    Calories 630 (38% from fat); Total Fat 27g (sat 3g, mono 20g, poly 3g, ); Protein 8g; Carbohydrate 93g; (Dietary Fiber 10g; ); Iron 3mg; Sodium 40mg; Calcium 96mg;

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