Israeli Couscous With Moroccan Veggies

1 fave
More from this source


Add a comment


½ tablespoon extra virgin olive oil

½ medium onion, sliced

2 cups peeled and ½-inch-cubed butternut squash

1 medium peeled and ½-inch-cubed white potato

1½ cups peeled and ½-inch-cubed eggplant

½ teaspoon sea salt, divided

½ teaspoon freshly ground black pepper, divided

2½ cups low-sodium chicken broth

1 whole cinnamon stick

½ teaspoon ground cumin

½ teaspoon lemon zest

3 cooker cups Israeli couscous

½ cup chopped dried apricots

You might also like

Super Simple Israeli Couscous Salad
Veggie Num Num
Moroccan Fish With Mango And Couscous
100 Days of Real Food
Israeli Couscous With Moroccan-Roasted Butternu...
Oxmoor House
Israeli Moroccan Couscous
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Chicken And Israeli Couscous With Tomato And Lemon
Whole Living
Israeli Couscous With Green Beans, Feta And Pis...
Framed Cooks
Pearl Couscous With Olives And Roasted Tomatoes
smitten kitchen
Sweet-And-Sour Chicken With Israeli Couscous
Whole Living
Pearl Couscous Salad
Sunday Suppers