Roasted Vegetable Stew with Moroccan Couscous

Name: Roasted Vegetable Stew with Moroccan Couscous
Ingredients: Cooking spray; 1 large eggplant, cut into 2-inch pieces; 2 red bell peppers, seeded and chopped; 3 carrots, chopped; 1 large (or 2 medium) yellow squash, cut into 2-inch pieces; 2 tablespoons olive oil; Salt and ground black pepper; 4 cups reduced-sodium vegetable broth; 1 (28-ounce) can diced tomatoes; 1 teaspoon ground cumin; 1 teaspoon dried thyme; 1 cup couscous; 1/2 cup minced dried apricots; 1/4 teaspoon ground cinnamon; 1/4 cup chopped fresh cilantro leaves