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
Directions
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.
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Read all 22 reviews
By athy_b
on September 19, 2011
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This is a fantastic recipe. I substituted the red pepper with celery and omitted the apricots (because I didn't have them, I'd love to try. The spices really make the flavor of this dish so unless you really don't like them, I would not leave them out. The cumin gives it such a fantastic flavor and the cinnamon is very subtle. I put all the vegetables into the stew rather than leaving some out for other recipes. I also added a can (6 oz of tomato paste because I wanted it just a tad bit thicker. If it's still too runny for you, just serve it over more couscous! I was very pleased.
By justinejyoung_1...
Peoria, IL
on April 20, 2010
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Great recipe!
I added a red onion and a cup of halved button mushrooms to the stew and extra apricot to the couscous - wow! I can't wait to make this again and again.
By sbowensd_8948085
Durango, CO
on October 06, 2009
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This is the recipe I go to if I need to clean out the fridge (which is usually once a week. Most veggies can be substituted depending on what you prefer or what's on hand. I am not an eggplant fan, so I changed that out with zucchini. It was a perfect swap. I also have added pinenuts to the couscous and topped the whole dish with a sprinkle of feta cheese. Very easy, healthy recipe for anytime of the year.
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