Roasted Vegetable Stew with Moroccan Couscous

Name: Roasted Vegetable Stew with Moroccan Couscous
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: cooking spray; 1 large eggplant; 2 red bell peppers; 3 carrots; 1 large yellow squash; 2 tbsp olive oil; salt; pepper; 4 cup vegetable broth; 1 can diced tomatoes (28 ounce); 1 tsp ground cumin; 1 tsp ground thyme; 1 cup couscous; 0.5 cup dried apricot; 0.25 tsp cinnamon; 0.25 cup cilantro leaf

Oven-roasted aubergine, couscous and red bell peppers, warmed with cumin and cinnamon. Finish with stew.

50 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 20 min · 50 min total
Difficulty: medium

1
Preheat oven to 450*. Coat a large baking sheet with cooking spray. Place the cut vegetables onto the baking sheet and drizzled with olive oil.
2
Sprinkle with salt and pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
20 min
3
In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil. 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.
5 min
4
Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
5
Remove stew from heat and stir in cilantro. Season to taste with salt and pepper. Spoon cooked coucous into shallow bowls and top with stew.