Roasted Vegetable Stew & Moroccan Couscous

This is from Robin Miller on Food Network.  She does a cool thing where she does a bunch of prep on Sunday and then uses that to create meals throughout the week.  It fits in really well with what I do. AND it's vegetarian so I'm sticking with my "Meatless Monday's" thing.  Yay me!

So - the day before (although you could totally do this and then toss it all together at the same time), just chop the vegetables and then roast in oven at 450 for about 20-25 minutes (starting to soften & caramelize on the edges but not mushy).

1 Eggplant
1 sm Zucchini
1 sm Yellow Squash
1 Onion
3 Carrots
2 Red Peppers

Toss with Olive Oil, salt & pepper and roast.  When finished, pop into a storage container.  You'll use 1/2 for this stew and the other half with the Chicken Curry later in the week. 

TONIGHT:
1 large (28 oz) can diced tomatoes (don't drain)
2-3 Cups Vegetable Stock (or beef or chicken)
1 Tsp Thyme
1 Tsp Cumin
1/2 cup Fresh Cilantro - chopped

In a large saucepan, heat stock, tomatoes, thyme & cumin and add in 1/2 of the roasted vegetables.  Bring to a boil then lower heat and simmer, uncovered, about 5 minutes.  If it's too thick you can add additional stock.  Remove from heat, stir in cilantro. 

Couscous:
1 C Couscous
1/2 C chopped Dried Apricots
1/4 tsp Cinnamon

Meanwhile, prepare couscous to package directions (I think it tastes better if you do it with stock instead of water).  Add Apricots and Cinnamon as it's cooking.  

Serve in wide, shallow bowls.  Put couscous in bottom of bowl and top with the stew.  Sprinkle a little cilantro on top if you like.