A delightful couscous recipe enhanced with caramelized onions and a touch of sweetness.
Place the couscous in a large heatproof bowl and pour over enough boiling water to cover it by about an inch.
Cover the bowl with a plate or cling film to trap the steam and ensure even cooking.
Cover the bowl and let the couscous sit for 5 minutes until the water is absorbed.
Fluff the couscous with a fork after steaming to separate the grains.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the onions.
Add the sliced onions and cook until they start to soften, about 5 minutes.
Stir occasionally to prevent the onions from sticking to the pan.
Add the minced garlic, brown sugar, balsamic vinegar, and thyme to the pan. Stir well.
Adjust the sweetness and acidity to your taste by varying the sugar and vinegar amounts.
Cook the mixture, stirring occasionally, until the onions are caramelized, about 10 minutes.
Lower the heat if the onions start to brown too quickly.
Mix the caramelized onions and sultanas into the couscous.
Ensure the ingredients are evenly distributed for consistent flavor.
Season with salt and pepper to taste before serving.
Taste the dish before serving to adjust the seasoning as needed.
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