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Roasted Vegetable Stew With Moroccan Couscous Recipe

Nutrition per serving    (USDA % daily values)
CAL
423
FAT
28%
CHOL
0%
SOD
69%

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Ingredients for 4 servings

2 tablespoons olive oil

1/4 teaspoon ground cinnamon

1/4 cup chopped fresh cilantro leaves

1 teaspoon ground cumin

1 large eggplant, cut into 2-inch pieces

1 teaspoon dried thyme

3 carrots, chopped

Cooking spray

Salt and ground black pepper

1/2 cup minced dried apricots

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

1 large (or 2 medium) yellow squash, cut into 2-inch pieces

2 red bell peppers, seeded and chopped

1 cup couscous

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