Roasted Vegetable Couscous With Chickpeas And Onion–Pine Nut Topping (Al Cuscus Bil Khodar Al-Mausim)

• 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
• 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

1. Preheat oven to 450u0b0.
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 450u0b0 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.

couscous, peeled sweet potato, extravirgin olive oil, carrots, kosher salt, vegetable broth, couscous, salt, topping, olive oil, yellow onion, pine nuts, raisins, ground cinnamon, honey

Taken from www.myrecipes.com/recipe/roasted-vegetable-couscous-with-chickpeas-onionpine-nut-topping-al-cuscus-bil-khodar-al (may not work)