Israeli Couscous with Spiced Sweet Onions

1. First, slice up the onions into thin rings. Heat the olive oil in a large pot over medium high, and when hot, add the onions and the salt. Cook for about 15 minutes, or until the onions are starting to get translucent.

2. In the meantime, get some salted water boiling in preparation for the couscous. Once it boils, add the couscous and cook for about 7 minutes. You want it to feel like al dente pasta in your mouth. As soon as that happens, drain it and rinse the couscous with some cool water.

3. Once the onions are translucent, add the brown sugar, balsamic vinegar, turmeric, cayenne pepper, a few more pinches of salt, and a generous amount of black pepper. Stir it around and continue to cook on low heat for another 10 minutes.

4. Add the quartered or halved cherry tomatoes, and cook for 5 more minutes or until the tomatoes are heated through but still retaining their shape. Adjust the seasoning to your taste.

5. Combine the couscous with the onion/tomato mixture, and top it all with some cilantro.