Ingredients
1medium onion, sliced2cups butternut squash, peeled and cut into ½” cubes1large white potato, peeled and cut into ½ “ cubes2cups eggplant, peeled and cut into ½” cubes1teaspoon olive oil1½tablespoons honey½teaspoon kosher salt½teaspoon freshly ground black pepper2½cups chicken broth½teaspoon ground cumin1cinnamon stick½teaspoon lemon zest2cups Israeli couscous½cup dried apricots, roughly chopped
Preparation
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.
