Israeli Couscous With Moroccan Veggies

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Ingredients

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

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