vegging out on a Saturday night

I have decided to cook one recipe thing at least once a week from my many recipe books... So here is another...

Stuffed Onions on a bed of Rocket & Cherry Toms

Prepare 1 cup of cous cous in advance - ready to stuff with everything else!

Scoop out 4 medium red onions until only 2 - 3 outer layers remain. Then chop the remaining onion innards with 3 cloves of garlic. Cook these on medium heat for 2 - 3 minutes. Meanwhile, slice a bag full various flavourful local mushrooms and toss them in. Simmer until the juices accumulate and start to disappear. Add some white wine, salt, pepper and basil then simmer for a bit more.

Once this is all cooked up toss the mushroom mix into the cous cous ready to stuff the red onions - add some fresh feta cheese while the mix is still warm! Place the onions in the oven at 220C for 25 - 30 mins.

When done, the red skin of the onions will remain but the cous cous will be crisp on top and the onions will subtley soft on the inside. Place a handful of rocket on the plate, squash some cherry tomatoes on top and drizzle with olive oil and balsamic vinegar. Place the stuffed onions on top and serve!

TIP: Use a sharp knife to cut the cooked onions in half. They get a bit slippy when cooked!