Cuscus Bil Khodar Vegetable Couscous

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Another of the restaurant al-fassia of marrakesh, morocco's recipes picked up on a trip to morocco several years ago.

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Steps

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Preheat oven to 450f.

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Mix the first 5 ingredients in a large bowl then stir in 1 / 2 teaspoon salt.

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Place potato mixture on a baking sheet.

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Bake at 450f for 30 minutes or until the vegetables are tender , stirring occasionally.

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While potatoes are baking , bring broth to a boil in a medium saucepan.

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Stir in couscous and remaining 1 / 2 teaspoon salt.

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Remove from heat then cover and let stand 10 minutes.

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Fluff with a fork.

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Next , gently stir in chickpeas.

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Keep warm.

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Heat 1 tablespoon oil in a medium skillet over medium heat.

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Add onion to pan and cook 12 minutes or until tender and golden brown , stirring occasionally.

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Add pine nuts and raisins then cook 2 minutes.

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Stir in cinnamon and cook an additional 30 seconds.

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Stir in honey , and remove from heat.

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Mound couscous in the middle of a serving tray.

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Place the roasted vegetables around base of couscous.

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Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.

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Ingredients

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sweet potatoes, parsnips, olive oil, ras el hanout spice mix, carrots, kosher salt, vegetable broth, couscous, garbanzo beans, yellow onion, pine nuts, raisins, ground cinnamon, honey