Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Many savory Moroccan dishes incorporate fruit, and this entrée is crowned with a slightly sweet sauté of onions, raisins, buttery pine nuts, and honey. The garnish offsets plain couscous and heightens the sweetness of the roasted root vegetables. Ingredients:
5 cups diced peeled sweet potato (about 1 1/2 pounds) |
2 cups (1/2-inch) diced peeled parsnips (about 10 ounces) |
1 1/2 tablespoons extra-virgin olive oil |
1 teaspoon ras el hanout |
3 carrots, peeled and cut crosswise into 2-inch pieces (about 9 ounces) |
1 teaspoon kosher salt, divided |
1 1/4 cups organic vegetable broth (such as emeril's) |
1 cup uncooked couscous |
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained |
1 tablespoon olive oil |
1 yellow onion, cut into 1/4-inch-thick slices, separated into rings |
1/4 cup pine nuts |
1/4 cup raisins |
1 teaspoon ground cinnamon |
1 tablespoon honey |
Directions:
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. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; gently stir in chickpeas. Keep warm.
4. To prepare topping, heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan; cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins; cook 2 minutes. Stir in cinnamon; cook 30 seconds. Stir in honey, and remove from heat.
5. Mound couscous in the middle of a serving platter. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous; spoon topping over top of couscous.
|
|