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Cuscus Bil Khodar Vegetable

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Ingredients

Adjust Servings:
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

Nutritional information

458.5
Calories
97 g
Calories From Fat
10.8 g
Total Fat
1.2 g
Saturated Fat
0 mg
Cholesterol
690.6 mg
Sodium
82 g
Carbs
11.9 g
Dietary Fiber
15.7 g
Sugars
10.9 g
Protein
326g
Serving Size

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Cuscus Bil Khodar Vegetable

Features:
    Cuisine:

    Another of the Restaurant Al-Fassia of Marrakesh, Morocco's recipes picked up on a trip to Morocco several years ago.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Cuscus Bil Khodar (Vegetable Couscous), Another of the Restaurant Al-Fassia of Marrakesh, Morocco’s recipes picked up on a trip to Morocco several years ago , This is a winner! The roasted veggies in combination with the couscous and chickpeas and the lovely caramelized onion, pine nut, raisin topping was wonderful This could easily be a stand alone dish for a meatless meal The flavors are wonderful and complement one another perfectly Thank you! Made for the Soup-A-Stars during ZWT9


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    Steps

    1
    Done

    Preheat Oven to 450f

    2
    Done

    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
    Done

    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
    Done

    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
    Done

    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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    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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