- 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
- 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
Preheat oven to 450°.
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.
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.
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.
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.