CUSCUS BIL KHODAR (VEGETABLE COUSCOUS)

Cuscus Bil Khodar (Vegetable Couscous) image

Provided by Member 610488

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Previous Next

5 cups sweet potatoes, peeled and diced
2 cups parsnips, peeled and diced
1 1/2 tablespoons olive oil
1 teaspoon ras el hanout spice mix
3 carrots, peeled and cut crosswise into 2 inch pieces
1 teaspoon kosher salt
1 1/4 cups vegetable broth
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1 tablespoon olive oil
1 yellow onion, cut into 1/4-inch-thick slices then separated into rings
1/4 cup pine nuts
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon honey

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 458.5, Fat 10.8, SaturatedFat 1.2, Sodium 690.6, Carbohydrate 82, Fiber 11.9, Sugar 15.7, Protein 10.9