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Roasted Vegetable Stew with Moroccan Couscous
Ingredients
- 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
Instructions
Roasted Vegetable Stew with Moroccan Couscous serves 4 original recipe by Food Network.
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