From Cooking Light magazine, this recipe is also called Al Cuscus bil Khodar al-mausium as it hails from Morocco. Using the Ras el Hanout spice mixture and Simple Garlic Broth, I was able to incorporate previous recipes and keep this dish a nice vegetarian alternative for dinner. With loads of sweet potatoes and parsnips, plus chickpeas for protein, this is a great, all-in-one dish with a savory yet sweet flavor. Look for flavored couscous, or use whole wheat.
Above: Pine nuts in the topping add a toasty crunch to the dish.
The recipe does contain honey, and I had to catch myself from calling it vegan. To make this a vegan dish, simple omit the honey or replace it with a vegan-friendly alternative like agave nectar.
Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping
adapted from Cooking Light
5 cups diced peeled sweet potato (about 1 1/2 pounds)
2 cups (1/2-inch) diced peeled parsnips (about 10 ounces)
2 tbsp extra-virgin olive oil
2 tsp Ras el Hanout
3 carrots, peeled and diced (about 9 ounces)
1 1/4 cups Simple Garlic Broth (or vegetable broth)
1 cup uncooked couscous
1/2 tsp sea salt
1 can (15 oz) chickpeas, rinsed and drained
Topping:
1 tbsp olive oil
1 sweet Vidalia onion, halved and thinly sliced
1/4 cup pine nuts
1/4 cup golden raisins
1 tsp ground cinnamon
1 tbsp honey
Preheat oven to 450F and cover the top of a baking sheet with aluminum foil. Drizzle olive oil over top of the foil.
In a large ziplock bag, combine sweet potatoes, parsnips, and carrots with olive oil and Ras el Hanout. Seal the bag tightly and toss vegetables to coat. Spread out on baking sheet in an even layer. Bake for 30 minutes or until vegetables are tender, stirring occasionally.
Bring broth to a boil in a medium saucepan. Stir in couscous and salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; gently stir in chickpeas. Keep warm.
To prepare topping, heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan; cook 5-7 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.
To serve: Combine couscous mixture with roasted vegetables and toss. Top with onion mixture. Serve immediately.
