Pan Roasted Vegetable Stew with Moroccan Couscous

So I took my kiddos to an early Halloween kids event called Trick, its a treat. No candy, just healthy treats and cool trinkets for the kids to stuff in their bags. Well Ive found that that not only is this event well attended for kids, but parents take advantage of it as well. LOL

I think the event keeps in mind that adults will have a little fun too! (raising my hand)- One of the tables hosted by OSU nutrition services, had samples out that I heard I needed to stop by and try. I am so glad I did and wanted to share!! The chef made mention that it took more time cutting the veggies than anything. A quick and nutritious/delicious meal that could be used for lunch or dinner.



For the veggies:

1 large eggplant, cut into 1 inch pieces

2 red peppers, seeded and chopped into 1 inch pieces

3 carrots, cleaned and chopped into 3/4 inch pieces

1 cup brussels sprouts. cleaned and cut in half

1/2 cup broccoli florets

4 kale leaves, center rib cut out, leaves sliced into thin strips

1 cup cauliflower florets

1 large or 2 small yellow squash, cut into 1 inch pieces

2 T olive oil

Salt and pepper to taste


For the Couscous:

4 cups reduced-sodium veggie broth

1 can (28oz) diced tomatoes, low sodium

1 t. ground cumin

1 t. dried thyme

1 cup couscous

1/2 cup minced dried apricots

1/4 t. cinnamon

1/4 cup chopped fresh cilantro


  1. Heat a solid-bottomed pan large enough to hold all the veggies. Add carrots and saute for 3-4 minutes to give them a head start. Add remainder of veggies, being careful not to crowd the pan. Cook until all veggies are aldente. Add cumin, thyme and diced tomatoes. Simmer for 5 minutes.
  2. Cook couscous according to directions on the box, adding the apricots and cinnamon to the water ) or veggies stock.
  3. Remove veggie stew from heat and stir the cilantro in. Season to taste with salt and pepper. Spoon couscous into bowls and top with veggie stew.


Calories: 212 Fat: 4g Carbs: 39g Protein: 6g Sodium:417