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

Ingredients

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

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