Roasted Vegetable Stew With Moroccan Couscous

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• cooking spray
• 1 large eggplant, cut into 2-inch pieces
• 2 red bell peppers, chopped
• 3 carrots, chopped
• 1 large yellow squash or 2 medium yellow squash, cut into 2-inch pieces
• 2 tablespoons olive oil
• salt
• pepper
• 4 cups vegetable broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon ground thyme
• 1 cup couscous, uncoooked
• 1/2 cup dried apricot, minced
• 1/4 teaspoon cinnamon
• 1/4 cup cilantro leaf, finely chopped

Recipe

• 1 preheat oven to 450*.
• 2 coat a large baking sheet with cooking spray.
• 3 place the cut vegetables the baking sheet and drizzled with olive oil.
• 4 sprinkle with salt and pepper.
• 5 roast the vegetables for 20 minutes or until tender and golden brown.
• 6 in a large saucepan, combine broth, tomatoes, cumin, and thyme. bring to a boil.
• 7 stir in all but 2 cups of the roasted vegetables. save remaining vegetables for another use. reduce heat to medium and simmer for 5 minutes.
• 8 cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
• 9 remove stew from heat and stir in cilantro. season to taste with salt and pepper.
• 10 spoon cooked coucous into shallow bowls and top with stew.