Tender baked onions make the perfect edible container for whole-wheat couscous pilaf in this hearty side dish. The balsamic drizle is a real treat--try it for a party or holiday dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For balsamic drizzle, bring balsamic vinegar to boiling in a small heavy saucepan; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from the heat. Stir in jam and 1 teaspoon vegetable oil spread; keep warm.

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  • Preheat oven to 400 degrees F. Peel off and discard outer layer of each onion. Cut a 1/2-inch-thick slice from the stem end of each onion; coarsely chop the slices and set aside. Trim a small slice off the opposite end of each onion so it can stand upright. Using a melon baller or small scoop, hollow out each onion, leaving a 1/4-inch-thick shell. Save the onion centers for another use.

  • Place the onion shells on a foil-lined baking sheet; brush outsides of the onion shells with 2 teaspoons olive oil. Roast about 20 minutes or until lightly browned and almost tender. Remove from oven. Reduce the oven temperature to 350 degrees F.

  • Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add bell peppers and the chopped onion; cook for 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in couscous, currants, the remaining 2 teaspoons vegetable oil spread, salt, ground pepper, and paprika. Divide evenly among the onion shells.

  • Bake, uncovered, for 20 to 25 minutes or until the onions are tender and heated through. Drizzle with 3 tablespoons of the balsamic drizzle (see Tip) before serving. Serve warm.

Tips

Tip: Store any unused balsamic drizzle in an airtight container in the refrigerator for up to 3 days; drizzle over cooked pork or chicken for added flavor.

Nutrition Facts

180 calories; 3.7 g total fat; 0.6 g saturated fat; 164 mg sodium. 282 mg potassium; 34.4 g carbohydrates; 5.2 g fiber; 13 g sugar; 4.4 g protein; 207 IU vitamin a iu; 32 mg vitamin c; 22 mcg folate; 41 mg calcium; 1 mg iron; 18 mg magnesium;