Couscous Stuffed Onions



6 large red onion, 4 lb
4 tsp olive oil
1/2 tsp salt
2 cloves garlic, minced
4 cups thinly sliced stemmed kale
1 cup rinsed drained canned white kidney beans
1/4 cup chopped dates
1/4 tsp pepper
1/4 tsp cinnamon
1 cup vegetable broth
1/2 cup couscous
1/4 chopped pistachio nuts
1 tbsp grated lemon zest
1 tbsp chopped fresh mint

1. Trim tops off onions; peel off skin. Keeping root ends intact, trim bottoms just enough so that onions stand upright. Using melon baller, scoop out all but 3 outermost layers to form cups. Chop onion interiors; set aside 1 cup, reserving remainder for another use.
2. Brush onion cups with 1 tsp of the oil; sprinkle with 1/4 tsp of the salt. Bake in 425ºF oven until golden and tender, about 35 minutes. Cover with foil; bake for 10 minutes.
3. Meanwhile, in large skillet, heat remaining oil over medium heat; cook chopped onions, stirring occasionally, until softened, about 4 minutes. Add garlic; cook, stirring, for 2 minutes. Stir in kale, beans, dates, remaining salt, pepper and cinnamon; cook, stirring, until kale is wilted, about 2 minutes. Add broth; bring to boil. Stir in couscous, pistachios, lemon zest and mint; cook, stirring, for 1 minute.
4. Spoon filling into onions, pressing very firmly to pack; cover with foil. Bake in 425ºF oven for 25 minutes.

Yield: 6 portions