Summery Israeli Couscous

1 small red onion (or 1/2 of a large red onion)

1 cup vinegar (apple cider, red wine, white wine, rice wine vinegar)

1 cup water

3 TBSP sugar

1 TBSP salt

1 cup pearl couscous

1 cup water

1/2 cup orange juice

2 TBSP oil (olive, coconut, or vegetable oil) - will use 1 TBSP at a time

1 bunch asparagus

1 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

1/2 cup dried cranberries



Wash and peel the red onion. Cut in half the long way and thinly slice so that you have half moon shapes. Put the onion slices into a bowl and set aside. Add the 1 cup vinegar, 1 cup water, sugar, and salt to a small pot and turn the heat to low. Stir until the sugar and salt dissolve, then shut off the heat. Pour this warmed mixture over the onions and let sit while you make the rest of the meal.


Add 1 tablespoon of the oil to a medium sauce pan and turn the heat to medium. Add the pearl couscous and toast for 3 minutes, stirring occasionally. Add the 1 cup water and the 1/2 cup orange juice. Stir, and cover the pot. Turn the heat to low and let cook about 10 minutes. There will still be a small amount of liquid in the pot when the couscous is done. Shut off the heat and keep covered.


While the couscous cooks, wash and trim the ends off the asparagus. Add the remaining tablespoon of oil to a large frying pan and heat to medium. Put the asparagus in and sprinkle with the tablespoon of BUTTERY AUTUMN MIX. Cook the asparagus 7 to 10 minutes, turning occasionally. When the asparagus is done cooking, scoop them out and place on a cutting board or a plate. Cut into 2 inch long pieces.


To assemble the meal, put some of the couscous in the bottom of a bowl and top with asparagus. Then use a fork to scoop out the onions (discard the remaining liquid) and add on top of the asparagus. Top with dried cranberries.


Enjoy!