Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: about 3/4 cup vegetables, about 2/3 cup couscous, and 2 tablespoons topping)

Many savory Moroccan dishes incorporate fruit, and this entrée is crowned with a slightly sweet sauté of onions, raisins, buttery pine nuts, and honey. The garnish offsets plain couscous and heightens the sweetness of the roasted root vegetables.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

sukeedog's Review

periwinkle99
April 16, 2014
We didn't find this to be dry at all, but I did use Israeli couscous (the large pearled kind), which may have made a difference? Great meatless Monday meal for us - the topping is super yummy.

GolfGal's Review

berkeley172
April 06, 2014
This was incredibly dry. Neither my husband nor I cared for it all. He said it was like eating the Sahara desert.

redcucina's Review

pamshands
March 30, 2014
The flavors were good, especially the topping which is pretty unique. I just felt it was very heavy with the sweet potatoes, carrots and chick peas. It seemed really filling for a vegetarian dish - lots of carbs. Greek yogurt thinned with a little water would have been a good side to mix in to cut some of the sweetness and add some creamy texture. We definitely prefer a tagine - the Apricot, Plum and Chicken Tagine with Olives on this site is absolutely fantastic - over this dish. Love having a flavorful stew broth flavoring the couscous.

Twosquared's Review

atlantissg
August 16, 2013
N/A

Sandlion's Review

mamakate
July 07, 2013
Absolutely delicious! A definite keeper for family meals. It takes a little time to prepare all the veges but is worth it.

abachhuber's Review

GolfGal
May 19, 2013
N/A

MarloM's Review

MrSasha
March 15, 2013
This was excellent! The topper definitely made the meal. I also threw in asparagus with 15 min left in the roasting time and will do again. Added nice color and flavor. Maybe not uthentic, but we liked. Everyone other thn the little ones had seconds. Definitely a keeper.

lizzie924's Review

Sandlion
November 19, 2012
N/A

LillianKD's Review

juliak88
October 08, 2012
One of our all time favorites. We love it best with Israeli couscous and double/triple the onion topping.

LouLouBrownie's Review

lizzie924
August 19, 2012
Glad to see I wasn't the only one thinking it was a little dry and that making a sweet little sauce out of the onion-honey pan would be a good idea. I also used whole wheat couscous and feel this may have been the cause of the dryness. I loved the spicy-sweetness of this dish! I used way more of the Ras el Hanout than was called for and very much eye-balled the measurements. Mistakenly grabbed the cinnamon instead of the cumin, but it didn't matter. Delicious! Definitely a dish to make if you're in the mood for a lot of flavors.