Roasted Vegetable Stew With Moroccan Couscous
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
- 29.58 ml olive oil
- salt
- pepper
- 946.36 ml vegetable broth
- 793.78 g can diced tomatoes, undrained
- 4.92 ml ground cumin
- 4.92 ml ground thyme
- 236.59 ml couscous, uncoooked
- 118.29 ml dried apricot, minced
- 1.23 ml cinnamon
- 59.14 ml cilantro leaf, finely chopped
directions
- 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.
- Sprinkle with salt and pepper.
- Roast the vegetables for 20 minutes or until tender and golden brown.
- 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.
- Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
janem123
United States