Roasted Vegetable Stew With Moroccan Couscous

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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