Cuscus Bil Khodar (Vegetable Couscous)

• COUSCOUS
• 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
• TOPPING
• 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
• 1 teaspoon ground cinnamon
• 1 tablespoon honey

1. Preheat oven to 450u0b0F
2. 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. 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. 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. 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.

couscous, sweet potatoes, parsnips, olive oil, hanout spice mix, carrots, kosher salt, vegetable broth, couscous, garbanzo beans, topping, olive oil, yellow onion, nuts, raisins, ground cinnamon, honey

Taken from www.food.com/recipe/cuscus-bil-khodar-vegetable-couscous-350641 (may not work)