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

Instructions

Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the onion. Sauté until softened, about 2 minutes. Add the remaining vegetables with a pinch each of the salt and pepper. Cook until squash and potatoes are just tender, about 8 minutes. Add the broth, cinnamon stick, remaining salt and pepper, cumin and zest. Close the lid of the cooker and let cook for 5 minutes. Open lid of the cooker and stir in the couscous. Close lid again and let the couscous finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and remove the cinnamon stick. Stir in the apricots and serve.

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