Jeweled Couscous “salad”

Ingredients:

• 1 large yellow onion; cut in slices

• 6tbsp of olive oil

• 16 oz of pearled (or Israeli) couscous

• 1/4 cup of slivered and toasted almonds

• 1/4 cup of toasted pistachio pieces

• 1/4 cup of dried cranberries

• 2 (hefty) tbsp of parsley; chopped

• 1 (hefty) tbsp of dill; chopped

• Juice and zest of 1 lemon

• 1/4 tsp of black pepper

• 1 tsp kosher salt

In a pan, heat 3 tablespoons of olive oil over high heat. Add the sliced onions and cook, stirring often, until they begin to soften. Reduce the heat to medium and continue cooking for about 20 minutes, or until the onions are deeply caramelized. Set aside.

Prepare the couscous according to the package instructions. Once done, fluff with a fork and set aside to cool slightly.

In a large mixing bowl, combine the cooked couscous, caramelized onions, almonds, pistachios, dried cranberries, chopped parsley, chopped dill, lemon juice, lemon zest, the remaining 3 tablespoons of olive oil, and salt and pepper to taste.

Toss everything together thoroughly. Taste and adjust seasoning if needed.
Serve at room temperature.