Baked Stuffed Onions

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 large onions
• 2 ounces couscous
• 1/2 cup vegetable broth
• 3 tablespoons olive oil
• 1 garlic clove, finely chopped
• 2 ounces goat cheese, crumbled
• 3 sun-dried tomatoes packed in oil, drained and finely chopped
• 1 tablespoon pine nuts, toasted
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 preheat the oven to 400°f
• 2 peel onions, leaving the root intact. boil in a large pan of salted water for 15 to 20 minutes, until tender. drain and run under cold water.
• 3 drain upside down on kitchen paper.
• 4 meanwhile, put couscous in a heatproof bowl, pour over broth and set aside for 10 minutes, until all broth is absorbed.
• 5 slice 3/4in off the onion tops and discard.
• 6 scoop out centres with a teaspoon, leaving outside layers to form a firm shell.
• 7 chop half the scooped-out onion and discard the rest (it will keep in the fridge for two days - use on pizzas or add to stir-fries).
• 8 heat 1 tablespoon of oil in a pan.
• 9 fry the onion and garlic for 3 minutes, until soft. remove from heat and stir in couscous, cheese, tomatoes, nuts and parsley. season.
• 10 sit the onions, cut side up, in a roasting tin and spoon the filling into the cavities.
• 11 brush the onions with the rest of the oil and bake for 30 minutes, until golden and tender.
• 12 cover the filling with a small piece of tin foil if it starts to get too brown.