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The Moroccan flavors of this side dish pair nicely with roasted chicken
Israeli Coucous with Moroccan Vegetables
1 medium onion, sliced
2 cups butternut squash, peeled and cut into ½” cubes
1 large white potato, peeled and cut into ½ “ cubes
2 cups eggplant, peeled and cut into ½” cubes
1 teaspoon olive oil
1-1/2 tablespoons honey
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2-1/2 cups chicken broth
½ teaspoon ground cumin
1 cinnamon stick
½ teaspoon lemon zest
2 cups Israeli couscous
½ cup dried apricots, roughly chopped
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.


Servings: About 8 cups

Nutritional information per serving

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

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