• 6servings
  • 520calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 cups diced peeled sweet potato (about 1 1/2 pounds)

  2. 2 cups (1/2-inch) diced peeled parsnips (about 10 ounces)

  3. 1 1/2 tablespoons extra-virgin olive oil

  4. 1 teaspoon Ras el Hanout

  5. 3 carrots, peeled and cut crosswise into 2-inch pieces (about 9 ounces)

  6. 1 teaspoon kosher salt, divided

  7. 1 1/4 cups organic vegetable broth (such as Emeril's)

  8. 1 cup uncooked couscous

  9. 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

  10. 1 tablespoon olive oil

  11. 1 yellow onion, cut into 1/4-inch-thick slices, separated into rings

  12. 1/4 cup pine nuts

  13. 1/4 cup raisins

  14. 1 teaspoon ground cinnamon

  15. 1 tablespoon honey

Instructions Jump to Ingredients ↑

  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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