Onions in the Earth, just outside my office window.
It wasn’t until I began attempts to rustle up today’s lunch that I realized just how low the larder was. Not even an onion to be found…… or was there? Suddenly recalling the greens poking out of the soil, the ones that had caught my eye while gazing out my office window just a day before- I thought to myself, ‘Could they still actually be edible?’. A closer investigation revealed that with a good scrubbing and a few extra layers of peeling, they would indeed be good enough to eat.
Those who know me well are aware of my great love for caramelized onions. I have been known to eat them with just about anything. They serve as a great start to any cooked dish, as well as a divine condiment on burgers, sandwiches, tacos….. In the end, lunch ended up being a modest fare. The couscous salad started with the garden-supplied onions and ended with the addition of a fried egg. Not bad, considering it really is time to go grocery shopping.
Couscous Salad with a Fried Egg
(Serves 2 as a main, or 4 as a side)
2 T olive oil
1/2 c onion, small dice
1 c dried cous cous
1 c boiling water
1/3 c currants, soaked for 20 minutes in boiled water and then drained
1 c sliced cucumber
1/3 c cashews, toasted and roughly chopped
2/3 c parsley, chopped
2/3 c green peas, thawed
juice and zest of ½ lime
½ c olive oil
salt + pepper to taste
2-4 eggs, fried (1 per person)
In a medium pot over low-medium heat, sauté yellow onion in 2 T olive oil until onions are golden brown and translucent (about 5-10 minutes). Add cous cous and stir well. Turn off heat. Pour in boiling water. Cover and let stand for minutes. Add frozen peas and let stand for 1 more minute. Fluff cous cous with a fork and transfer to a large bowl.
Add all remaining ingredients and mix well. Taste and adjust salt, if needed. While frying the eggs, serve the salad on individual plates. When the eggs are cooked, gently place them on top of each salad serving.