This is a delicious sweet couscous that can be enjoyed as an appetizer or even as dessert.
For the cooked fruit
1 small yellow onion, cut into thin strips
2 Granny Smith apples, peeled and diced
1 cup fresh or canned pineapple chunks
½ cup pomegranate arils
2 tablespoons unsalted butter
2 tablespoons honey
½ teaspoon ras el hanout (I used this one–you can make or buy it)
For the couscous
¾ cup water
2 teaspoons olive oil
2 teaspoons honey
¼ teaspoon salt
½ teaspoon ras el hanout
¼ teaspoon ground cinnamon
¼ teaspoon garlic powder (optional)
2/3 cup instant whole grain couscous
Fill the pot of a steamer about halfway with water and bring to a boil. Place the onion, apples and pineapple in the steamer basket over the boiling water. Cover and steam until soft but not mushy, 10 to 15 minutes.
In a medium saucepan, bring the butter and honey to a sizzle until they’re a beautiful golden caramel color. Stir in ras el hanout. Add the steamed onion, apples and pineapple. Toss to coat with the glaze and cook for 2 minutes until lightly caramelized.
Bring water, oil, honey, salt, ras el hanout, cinnamon and garlic powder to a boil in a small saucepan. Stir in the couscous. Remove from the heat. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Plate the couscous onto four dessert/appetizer plates. Top with the glazed onion and fruit. Disperse pomegranate arils on top.
Enjoy it warm.