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    You are in: Home / Recipes / Roasted Vegetable Stew With Moroccan Couscous Recipe
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    Roasted Vegetable Stew With Moroccan Couscous

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    janem123's Note:

    Adapted from Healthy Appetite on the Food Network

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450*.
    2. 2
      Coat a large baking sheet with cooking spray.
    3. 3
      Place the cut vegetables onto the baking sheet and drizzled with olive oil.
    4. 4
      Sprinkle with salt and pepper.
    5. 5
      Roast the vegetables for 20 minutes or until tender and golden brown.
    6. 6
      In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
    7. 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. 8
      Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
    9. 9
      Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
    10. 10
      Spoon cooked coucous into shallow bowls and top with stew.

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    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Stew With Moroccan Couscous

    Serving Size: 1 (589 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 478.5
     
    Calories from Fat 91
    19%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.6 g
    8%
    Cholesterol 2.4 mg
    0%
    Sodium 1291.6 mg
    53%
    Total Carbohydrate 88.3 g
    29%
    Dietary Fiber 14.9 g
    59%
    Sugars 28.4 g
    113%
    Protein 14.1 g
    28%

    The following items or measurements are not included:

    vegetable broth

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