Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping (Al Cuscus bil Khodar al-mausim)

Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping (Al Cuscus bil Khodar al-mausim)
Photo by Randy Mayor

Ingredients

  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 cups (1/2-inch) diced peeled parsnips (about 10 ounces)
  • 1 teaspoon kosher salt, divided
  • 1 yellow onion, cut into 1/4-inch-thick slices, separated into rings
  • 1 cup uncooked couscous
  • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • + 10 more ingredients
    • 5 cups diced peeled sweet potato (about 1 1/2 pounds)
    • 1 ¼ cups organic vegetable broth (such as Emeril's)
    • ¼ cup raisins
    • 1 ½ tablespoons extra-virgin olive oil
    • Topping:
    • 1 teaspoon Ras el Hanout
    • 3 carrots, peeled and cut crosswise into 2-inch pieces (about 9 ounces)
    • 1 teaspoon ground cinnamon
    • Couscous:
    • ¼ cup pine nuts

1. Preheat oven to 450°. 2. To prepare couscous, combine the first 5 ingredients in a large bowl; stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450° for 30 minutes or until the vegetables are tender, stirring occasionally. 3. Bring broth to a boil in a medium saucepan...

View full recipe at My Recipes

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