Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim) recipes

Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim) recipes
15 Ingredients
  • 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
  • 1 teaspoon Ras el Hanout
  • 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
  • 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
Nutrition
445
22% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free
     

Fat

18% 11

Saturated

7% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

26% 78

Carbs (net)

- 65

Fiber

49% 12

Sugars

- 16

Sugars, added

- 3

Protein

22% 11

Cholesterol

- 0

Sodium

30% 718

Calcium

11% 108

Magnesium

23% 97

Potassium

20% 924

Iron

16% 3

Zinc

17% 2

Phosphorus

36% 249

Vitamin A

118% 1060

Vitamin C

16% 14

Thiamin (B1)

21% 0

Riboflavin (B2)

13% 0

Niacin (B3)

17% 3

Vitamin B6

56% 1

Folate equivalent (total)

20% 80

Folate (food)

- 80

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

18% 3

Vitamin K

20% 24
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