Christmas Couscous Baubles

Cook Time 1 hour and 25 minutes

Servings 8

Ingredients

7 medium Red onions, roasted in foil with skin on

½ cup instant couscous

1 tbsp capers, finely chopped

100g speck, rind removed and finely chopped

3 springs thyme, finely chopped

½ cup ricotta

3 tbsp pecorino, grated

Salt and pepper

1 tbsp extra virgin olive oil

Method

Preheat the oven to 180°C. Wrap each onion (skin and all), in foil and place on a baking tray. Bake for 30-40 minutes with the skins on until just tender.

Remove from foil and use a sharp knife to slice the top off each onion, set aside. Use a melon baller, teaspoon or your hands to scoop out a few layers of the onion out of the cavity. Ensure you leave about a 1 1/2cm boarder of onion. Reserve 1/4 of a cup the scooped out onion and finely chop.

Place speck in a cool pan over medium heat; allow the fat to render and the speck to fry until golden and crispy.

In a large bowl pour 1 cup of boiling water over couscous. Cover with cling film and leave to absorb the water for 5 minutes. Once the couscous is cooked use a fork to separate the grains. Add capers, thyme, pecorino, reserved roasted onion, speck, salt and pepper.

Fill the onions with the couscous mixture and place with the reserved onion lids on top. Drizzle olive oil over the onions and bake in the oven at 180°C for 20-30 minutes.