Ingredients
-
-
5
-
2
-
1 1/2
-
1
-
3
-
1
-
1 1/4
-
1
-
1
-
-
1
-
1
-
1/4
-
1/4
Directions
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. |
