Make and share this Roasted Vegetable Stew With Moroccan Couscous recipe from Food.com.
Provided by janem123
Categories Vegan
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450*.
- Coat a large baking sheet with cooking spray.
- Place the cut vegetables onto the baking sheet and drizzled with olive oil.
- Sprinkle with salt and pepper.
- Roast the vegetables for 20 minutes or until tender and golden brown.
- In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
- 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.
- Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
- Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
- Spoon cooked coucous into shallow bowls and top with stew.
Nutrition Facts : Calories 478.6, Fat 10.2, SaturatedFat 1.6, Cholesterol 2.4, Sodium 1291.7, Carbohydrate 88.4, Fiber 14.9, Sugar 28.4, Protein 14.1
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