Cuscus bil Khodar (Vegetable Couscous)

Name: Cuscus bil Khodar (Vegetable Couscous)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 5 cup sweet potatoes; 2 cup parsnips; 1.5 tbsp olive oil; 1 tsp ras el hanout spice mix; 3 carrots; 1 tsp kosher salt; 1.25 cup vegetable broth; 1 cup uncooked couscous; 1 can garbanzo beans (15 ounce); 1 tbsp olive oil; 1 yellow onion; 0.25 cup pine nuts; 0.25 cup raisins; 1 tsp ground cinnamon; 1 tbsp honey

Chickpeas, couscous and potatoes come together in this Moroccan side dish, fragrant with cinnamon and roasted in the oven.

1 hr 5 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Preheat oven to 450°F. Mix the first 5 ingredients in a large bowl then stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450F for 30 minutes or until the vegetables are tender, stirring occasionally.
30 min
2
While potatoes are baking, bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat then cover and let stand 10 minutes. Fluff with a fork. Next, gently stir in chickpeas. Keep warm.
10 min
3
Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan and cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins then cook 2 minutes. Stir in cinnamon and cook an additional 30 seconds. Stir in honey, and remove from heat.
4
Mound couscous in the middle of a serving tray. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.