Directions:
- Preheat oven to 450*.
- Coat a large baking sheet with cooking spray.
- Place the cut vegetables onto the baking sheet and drizzled with olive oil.
- Sprinkle with salt and pepper.
- Roast the vegetables for 20 minutes or until tender and golden brown.
- In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
- Stir in all but 2 cups of the roasted vegetables. Save remaining vegetables for another use. Reduce heat to medium and simmer for 5 minutes.
- Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
- Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
- Spoon cooked coucous into shallow bowls and top with stew.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.54 Kcal (2058 kJ) | ||
| Calories from fat | 113.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 19% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1310.66mg | 55% | |
| Potassium | 1153.88mg | 25% | |
| Total Carbs | 85.74g | 29% | |
| Sugars | 22.86g | 91% | |
| Dietary Fiber | 11.58g | 46% | |
| Protein | 12.84g | 26% | |
| Vitamin C | 70.9mg | 118% | |
| Vitamin A | 1.9mg | 65% | |
| Iron | 29mg | 161% | |
| Calcium | 90.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 88.45 Kcal (370 kJ) | ||
| Calories from fat | 20.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 19% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 1% | |
| Sodium | 235.85mg | 55% | |
| Potassium | 207.63mg | 25% | |
| Total Carbs | 15.43g | 29% | |
| Sugars | 4.11g | 91% | |
| Dietary Fiber | 2.08g | 46% | |
| Protein | 2.31g | 26% | |
| Vitamin C | 12.8mg | 118% | |
| Vitamin A | 0.3mg | 65% | |
| Iron | 5.2mg | 161% | |
| Calcium | 16.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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