Serves 6
6 large Vidalia onions, about 4 to 5-in (10 to 12.5 cm) each
1 tbsp (15 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) butter
1 garlic clove, minced
1 lb (500 g) ground turkey
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried oregano
1 tbsp (15 ml) harissa or hot pepper paste
¼ cup (60 ml) chopped parsley
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) olive oil
2 cups (500 ml) pearl couscous
¼ cup (60 ml) shelled, roasted unsalted
pistachios, coarsely chopped
2¼ cups (560 ml) hot water or chicken stock
½ lemon, juice and finely grated zest
salt and pepper, to taste
6 to 8 dried apricots, coarsely chopped
½ cup (125 ml) dried currants
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped mint
½ cup (125 ml) chopped flat leaf parsley


  1. Preheat oven to 375 F (190 C).
  2. Slice top and bottom off each onion, about ¼-in (0.5 cm). Peel off outer papery layer as well as top layer of skin to reveal flesh. Using a spoon, gently scoop out centre, leaving a few outer layers, reserving scooped out onion pieces.
  3. Lightly rub onions with olive oil, season with salt and pepper and place in a small baking dish. Cover with foil and bake for 30 minutes, or until slightly soft but still firm. Remove from oven and remove foil.
  4. Chop ½ cup (125 ml) reserved onion. Melt butter in a large skillet over medium heat. Add chopped onion and garlic and sauté until just tender, about 3 minutes. Add ground turkey and sauté until cooked. Mix in cumin, oregano and harissa. Stir until well blended and add parsley. Season with salt and pepper.
  5. Divide stuffing mixture and carefully place into hollowed out onions. Cover with foil and bake for another 20 to 30 minutes, basting occasionally, until onions are tender. Uncover and sprinkle with Parmesan and bake for 10 minutes longer or until cheese has melted.
  6. To serve, plate stuffed onion with about 1 cup (250 ml) of Pearl Couscous Salad.
  7. To make PEARL COUSCOUS SALAD: Heat oil in a saucepan over medium heat. Add couscous, pistachios and cook, stirring, until toasted and lightly golden brown, about 5 to 7 minutes.
  8. Add water or broth, lemon juice and zest. Season to taste, bring to boil. Reduce heat to simmer, cover and cook until liquid is absorbed, about 10 minutes.
  9. Remove lid and stir in remaining ingredients. Serve warm with a little more lemon juice, if desired. Makes about 6 to 7 cups
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