Category: Side Dish
Roasted Vegetable Couscous with chickpeas and Onion-Pine Nut Topping - TastyPlanner.com
Chef: Ryandwayne
Many savory Moroccan dishes incorporate fruit, and this entree is crowned with a slightly sweet saute of onions, raisins, buttery pine nuts, and honey. The garnish offsets plain couscous and heightens the sweetness of the roasted root vegetables.
Nutritional Information
Calories: 520 Fat: 13.7g (sat 1.5g,mono 7.4g,poly 3.8g) Protein: 11.7g Carbohydrate: 90.5g Fiber: 13.9g Cholesterol: 0.0mg Iron: 3.5mg Sodium: 688mg Calcium: 135mg
Recipe Source: Cooking Light, Jan 2009, pa...
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
Instructions
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.
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