ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings (with leftover vegetables for 2 additional meals)
Number Of Ingredients 15
Steps:
- 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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Nosipho Mavundla
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
VAHID Karimi
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are impressive.
Native Teck
[email protected]I'm always looking for new and exciting vegetarian recipes and this one definitely fits the bill. It's packed with flavor and the couscous is a great addition.
Sarosh Ali
[email protected]This dish is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up.
afridi islam
[email protected]The aroma of this dish is amazing. It fills the whole house with a warm and inviting smell.
Aditya
[email protected]I love the vibrant colors of this dish. It's so inviting and makes me want to dig in.
Zachary Cannon
[email protected]This is a great recipe for a healthy and satisfying meal. I'll definitely be making it again.
Beverly Stanley
[email protected]I made this dish for my family and they all raved about it. Even my picky kids loved it!
Mandisa Mulaudzi
[email protected]This dish is perfect for a potluck or party. It's easy to transport and everyone will love it.
Shah Rocky
[email protected]I'm not usually a fan of couscous, but this recipe changed my mind. It was so flavorful and fluffy.
jorden pulliam
[email protected]Overall, this is a great recipe that I would definitely recommend. It's easy to make, healthy, and delicious.
Hoyt Ingram
[email protected]The sauce was a bit too spicy for my taste, but that's easily remedied by adding less chili powder.
Emad Elshaer
[email protected]This dish is a great way to get your daily dose of vegetables. I especially liked the roasted carrots and zucchini.
Sabrina Sebari
[email protected]I wasn't sure what to expect with the Moroccan couscous, but it was surprisingly delicious. It had a nice nutty flavor that complemented the vegetables well.
Amahle Shongwe
[email protected]The roasted vegetables were perfectly tender and flavorful. The couscous was fluffy and absorbed the sauce beautifully.
Mutshidzi Mashau
[email protected]I love the combination of roasted vegetables and couscous. It's a healthy and delicious meal that's perfect for a weeknight dinner.
Abacousnac Nikil
[email protected]The instructions were easy to follow and the dish came out looking just like the picture. I was impressed with how well the flavors came together.
Sahneya binta Abedin Ana
[email protected]This dish was an absolute delight! The flavors of the roasted vegetables and the Moroccan couscous blended perfectly, creating a satisfying and flavorful meal.