Entrees
Mediterranean Couscous With Moroccan Vegetables
Makes about 7 cups
Mediterranean Couscous With Moroccan Vegetables
Makes about 7 cups
A warm and colorful comfort food, delicious on its own or when paired with roast chicken.
Functions: Sauté & Small Grains
Nutritional information per serving (1 cup):Calories 360 (2% from fat)
carb. 77g
pro. 11gfat 1g
sat. fat 0g
chol. 0mg
sod. 440mgcalc. 55mg
fiber 7g
carb. 77g
pro. 11gfat 1g
sat. fat 0g
chol. 0mg
sod. 440mgcalc. 55mg
fiber 7g
Ingredients
- 1½ teaspoons 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 (about 8 ounces)
- 1½ cups peeled and ½-inch cubed eggplant (about 6 ounces)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 3 cooker cups pearl (also known as Israeli or Mediterranean) couscous
- 2½ cups low-sodium chicken broth
- 1 whole cinnamon stick
- ½ teaspoon ground cumin
- ½ teaspoon lemon zest
- ½ cup dried apricots, chopped
Preparation
- 1. Put the oil in the cooking pot of the Cuisinart® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. 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 4 to 5 minutes.
- 2. Press Start/Stop and add the couscous, broth, cinnamon stick, remaining salt and pepper, cumin, and zest. Close the lid of the cooker. Select the Small Grains function and press Start/Stop.
- 3. 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.
