Couscous With Caramelized Onions and Raisins

Couscous With Caramelized Onions and Raisins
4 hard boiled eggs, peeled and chopped3 3/4 cups almonds, lightly toasted and coarsely chopped
1 yellow onion, chopped
6 tablespoons butter ( 3/4 stick)
2/3 cup raisins2 1/2 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 teaspoons ground cinnamon
4 cups vegetable stock
Pinch saffron threads2 3/4 cups couscous
Several sprigs fresh mint, chopped
Salt and freshly ground black pepperIn a medium saucepan over a medium flame, melt 4 tablespoons of butter. Add the onion and sauté until soft, about 5 minutes.Add the raisins, sugar, ginger and cinnamon. Reduce heat to low and cook, stirring occasionally, until the onions caramelize, about 10 minutes. Cover and set aside.In a medium saucepan, combine the stock and saffron and bring to a boil. Remove pan from the heat. Add the couscous and remaining butter, then cover and let stand 10 minutes.Fluff the couscous with a fork and stir in eggs, almonds and mint. Season with salt and pepper. Transfer to a serving bowl and top with caramelized onion mixture.Serves eight. "The African Kitchen" by Josie Stow and Jan Baldwin (2005 Interlink Books, $20)