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

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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

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