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Categories:
couscous sweet potatoes parsnips olive oil hanout spice mix carrots kosher salt vegetable broth couscous garbanzo beans topping olive oil yellow onion nuts raisins ground cinnamon honey
Viewed: 6 - Published at: 4 years agoIngredients
- COUSCOUS
- 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
- TOPPING
- 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
Method
- 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.
