BAKED COUSCOUSSTUFFED ONIONS

MAKES 6 SERVINGS

HANDS-ON TIME 30 MINUTES

TOTAL TIME 1¼ HOURS

6 large red onions (unpeeled),

4 lb (1.8 kg) total 4 tsp olive oil, divided ½ tsp salt, divided 2 cloves garlic, minced 4 cups thinly sliced stemmed kale 1 cup rinsed drained canned white kidney beans ¼ cup chopped dates ¼ tsp each pepper and cinnamon 1 cup vegetable broth ½ cup couscous ¼ cup chopped pistachios 1 tbsp grated lemon zest 1 tbsp chopped fresh mint Preheat oven to 425ºf. 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.

Place onion cups in lightly greased baking dish. Brush with 1 tsp of the oil; sprinkle with ¼ tsp of the salt. Bake until onion cups are golden and tender, about 35 minutes. Cover with foil; bake for 10 minutes more.

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.

Spoon filling into onion cups, pressing very firmly to pack; cover with foil. Bake for 25 minutes.

PER SERVING about 256 cal, 9 g protein, 6 g total fat (1 g sat. fat), 46 g carb (8 g dietary fibre, 15 g sugar), 1 mg chol, 421 mg sodium.