Israeli Coucous with Moroccan Vegetables

About 8 cups

1medium onion, sliced 2cups butternut squash, peeled and cut into ½” cubes 1large white potato, peeled and cut into ½ “ cubes 2cups eggplant, peeled and cut into ½” cubes 1teaspoon olive oil 1½tablespoons honey ½teaspoon kosher salt ½teaspoon freshly ground black pepper 2½cups chicken broth ½teaspoon ground cumin 1cinnamon stick ½teaspoon lemon zest 2cups Israeli couscous ½cup dried apricots, roughly chopped

Calories 91 (2% from fat) • carb. 20g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 164mg • calc. 20mg • fiber 2g

Preheat Cuisinart® Convection Microwave Oven with Grill to 400°F on the convection setting. Toss together the onions, squash, potatoes, and eggplant with oil, honey and a pinch of salt and pepper. Place vegetables in a 3-quart microwave and oven safe casserole and place in preheated oven and roast for 45 minutes. Toss vegetables every 15 minutes while roasting. Add chicken broth, cinnamon stick, remaining salt, pepper, and zest and microwave on high (PL 10) for 5 minutes. Stir in couscous and apricots, cover casserole and microwave again on high for 8 minutes. Remove from oven and let stand for 10 minutes. Stir and serve. *Israeli couscous is a semolina pasta about the size of a peppercorn. It can be found in many well-stocked grocery stores with international food sections, or in specialty grocery stores.