Cuscus Bil Khodar (Vegetable Couscous) Recipe

Name: Cuscus Bil Khodar (Vegetable Couscous)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 450u00b0F
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.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: COUSCOUS, 5 cups sweet potatoes, peeled and diced, 2 cups parsnips, peeled and diced, 1 1/2 tablespoons olive oil, and more.

Yes, Cuscus Bil Khodar (Vegetable Couscous) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuscus Bil Khodar (Vegetable Couscous)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions