Roasted Vegetable Stew With Moroccan Couscous

Name: Roasted Vegetable Stew With Moroccan Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 large eggplant, cut into 2-inch pieces; 2 red bell peppers, chopped; 3 carrots, chopped; 1 large yellow squash or 2 medium yellow squash, cut into 2-inch pieces; 2 tablespoons olive oil; salt; pepper; 4 cups vegetable broth; 1 (28 ounce) can diced tomatoes, undrained; 1 teaspoon ground cumin; 1 teaspoon ground thyme; 1 cup couscous, uncoooked; 1/2 cup dried apricot, minced; 1/4 teaspoon cinnamon; 1/4 cup cilantro leaf, finely chopped

Servings: persons

cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, chopped
3 carrots, chopped
1 large yellow squash or 2 medium yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
salt
pepper
4 cups vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon ground thyme
1 cup couscous, uncoooked
1/2 cup dried apricot, minced
1/4 teaspoon cinnamon
1/4 cup cilantro leaf, finely chopped

1
Preheat oven to 450*.
2
Coat a large baking sheet with cooking spray.
3
Place the cut vegetables onto the baking sheet and drizzled with olive oil.
4
Sprinkle with salt and pepper.
5
Roast the vegetables for 20 minutes or until tender and golden brown.
6
In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
7
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.
8
Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
9
Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
10
Spoon cooked coucous into shallow bowls and top with stew.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cooking spray, 1 large eggplant, cut into 2-inch pieces, 2 red bell peppers, chopped, 3 carrots, chopped, and more.

Yes, Roasted Vegetable Stew With Moroccan Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!