Roasted Vegetable Stew with Moroccan Couscous

  • Yield : 4 servings (with leftover vegetables for 2 additional meals)
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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  • Cooking spray
  • 1 large eggplant, cut into 2-inch pieces
  • 2 red bell peppers, seeded and chopped
  • 3 carrots, chopped
  • 1 large (or 2 medium) yellow squash, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • 4 cups reduced-sodium vegetable broth
  • 1 (28-ounce) can diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 cup couscous
  • 1/2 cup minced dried apricots
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped fresh cilantro leaves


Step 1

Preheat oven to 450 degrees F.

Step 2

Coat a large baking sheet with cooking spray.

Step 3

Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.

Step 4

In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.

Step 5

Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.

Step 6

Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.

Step 7

Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

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