Ingredients
½tablespoon extra virgin olive oil½medium onion, sliced2cups peeled and ½-inch-cubed butternut squash1medium peeled and ½-inch-cubed white potato1½cups peeled and ½-inch-cubed eggplant½teaspoon sea salt, divided½teaspoon freshly ground black pepper, divided2½cups low-sodium chicken broth1whole cinnamon stick½teaspoon ground cumin½teaspoon lemon zest3cooker cups Israeli couscous ½cup chopped dried apricots
Preparation
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.