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Roasted Vegetable Stew with Moroccan Couscous
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| Roasted Vegetable Stew with Moroccan Couscous Copyright 2006, Robin Miller, All Rights Reserved Show: Quick Fix Meals with Robin MillerEpisode: Passport to Flavor Recipe categories: Pasta, Couscous, Fruit, Apricot, Meat, Vegetables, Carrot, more RecipeRatings & Reviews(22) Rated 4 stars out of 5 Rate This Recipe Read 22 Reviews Total Time: 45 min Prep 15 min Cook 30 min Yield: 4 servings (with leftover vegetables for 2 additional meals) 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 | |
| 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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