Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim)
Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim) might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 399 calories, 8g of protein, and 10g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have parsnips, sweet potato, no-salt-added chickpeas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
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.