Tuesday, October 20, 2009

Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping

I was really surprised by this Moroccan dish. It was out of this world good. The sweetness, the texture, the variety...must I go on. Trust me, I know it doesn't look very appetizing, but that is just my lack of plating and photography skills. Just try this.Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping

From: Cooking Light, Jan/Feb 2009

5 cups sweet potatoes, peeled and diced
2 cups parsnips, peeled and diced
1 1/2 tbs. olive oil
1 tsp. Ras el Hanout (recipe to follow below)
3 carrots, peeled and cut crosswise into 2" pieces
1 tsp. kosher salt, divided
1 1/4 cups vegetable broth
1 cup uncooked couscous
1 (15 oz.) can chickpeas (no salt added), drained and rinsed

Topping: I will be doubling this from now on. We LOVED this part.

1 Tbs. olive oil
1 yellow onion, cut into 1/4" thick slices, separated into rings
1/4 cup pine nuts
1/4 cup raisins
1 tsp. ground cinnamon
1 Tbs. honey

Preheat oven to 450 degrees.

Combine the first 5 ingredients in a large bowl. Stir in 1/2 tsp. of the salt. Place potato mixture on a baking sheet. Bake at 450 degrees for 30 minutes or until the vegetables are tender, stirring occasionally.

Bring broth to a boil in a medium saucepan. Stir in the couscous and remaining salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork and gently stir in chickpeas. Keep warm.

Prepare topping by heating 1 Tbs. 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.

Mound the couscous in the middle of a serving platter. Place the roasted vegetables around the base of the couscous. Spoon the topping over the couscous.

Ras el Hanout

2 1/2 tsp. kosher salt
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. black pepper
1 1/2 tsp. ground cinnamon
1 tsp. ground corriander
1 tsp. ground red pepper
1 tsp. ground allspice
1 tsp. saffron threads, crushed
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg

Combine all ingredients and store in an airtight container.

1 comment:

Alissa said...

actually, this does sound good!