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Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim)

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: about 3/4 cup vegetables, about 2/3 cup couscous, and 2 tablespoons topping)
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

  • Couscous:
  • 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
  • Topping:
  • 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

Nutrition Information

  • calories 520
  • caloriesfromfat 0.0 %
  • fat 13.7 g
  • satfat 1.5 g
  • monofat 7.4 g
  • polyfat 3.8 g
  • protein 11.7 g
  • carbohydrate 90.5 g
  • fiber 13.9 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 688 mg
  • calcium 135 mg

How to Make It

  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.