Roasted Vegetable Stew With Moroccan Couscous

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Nutrition per serving    (USDA % daily values)
CAL
423
FAT
28%
CHOL
0%
SOD
71%

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Ingredients for 4 servings

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

2 tablespoons olive oil

1/4 teaspoon cinnamon

1 (28 ounce) can diced tomatoes , undrained

1 teaspoon ground cumin

1 teaspoon ground thyme

pepper

cooking spray

1/2 cup dried apricot, minced

4 cups vegetable broth

1 cup couscous , uncoooked

1 large eggplant , cut into 2-inch pieces

1/4 cup cilantro leaf , finely chopped

3 carrots , chopped

salt

2 red bell peppers , chopped

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