Roasted Vegetable Stew with Moroccan Couscous
- Level: Easy
- Yield: 4 servings (with leftover vegetables for 2 additional meals)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 85
- Dietary Fiber
- 17
- Sugar
- 25
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 2075
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.