Cuscus Bil Khodar (Vegetable Couscous) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
5 cups sweet potatoes, peeled and diced |
2 cups parsnips, peeled and diced |
1 1/2 tablespoons olive oil |
1 teaspoon ras el hanout spice mix |
3 carrots, peeled and cut crosswise into 2 inch pieces |
1 teaspoon kosher salt |
1 1/4 cups vegetable broth |
1 cup uncooked couscous |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 tablespoon olive oil |
1 yellow onion, cut into 1/4-inch-thick slices then 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°F
2. Mix the first 5 ingredients in a large bowl then stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450F for 30 minutes or until the vegetables are tender, stirring occasionally.
3. While potatoes are baking, bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat then cover and let stand 10 minutes. Fluff with a fork. Next, gently stir in chickpeas. Keep warm.
4. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan and cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins then cook 2 minutes. Stir in cinnamon and cook an additional 30 seconds. Stir in honey, and remove from heat.
5. Mound couscous in the middle of a serving tray. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.
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