Mediterranean Couscous With Moroccan Vegetables

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

Nutritional information per serving (1 cup):

Calories 360 (2% from fat) • carb. 77g • pro. 11g

fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

calc. 55mg • fiber 7g

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.