Three-Onion Couscous

• 1 tablespoon canola oil
• 1 medium red onion, cut into 1/8-inch dice
• 1 medium yellow onion, cut into 1/8-inch dice
• 1 bunch scallion, white and green parts, sliced 1/8 inch thick and reserved separately
• salted and fresh ground black pepper
• 3 cups couscous
• 2 tablespoons extra virgin olive oil
• 13 cup dried currant

1. Heat a medium skillet over high heat.
2. Add the oil and swirl to coat the pan.
3. When the oil shimmers, add the onions and scallion whites and saute, stirring, until golden, about 10 minutes.
4. Season with salt and pepper to taste.
5. Bring a kettle of water to a boil.
6. In a large bowl, combine the couscous, olive oil, currants, and the cooked onion mixture.
7. Add 3 1/4 cups of boiling water to the mixture and stir quickly to blend.
8. Immediately cover the bowl with plastic wrap, sealing it tightly against the bowl, and allow to stand until the couscous is tender, about 30 minutes.
9. Fluff the couscous with a fork and correct the seasonings.
10. Sprinkle the top of the couscous with the reserved onion greens or, if desired, mix them into the couscous.

canola oil, red onion, yellow onion, scallion, ground black pepper, couscous, extra virgin olive oil, currant

Taken from www.food.com/recipe/three-onion-couscous-300085 (may not work)