Place the chopped vegetables on a baking tray. drizzle olive oil over them, and sprinkle with salt and pepper. Bake in oven for 20 minutes.
In a medium sauce pan, place tomatoes, broth, cumin & thyme and bring to a boil. Add baked vegetables and simmer on lower heat for 5 minutes.
Make couscous according to the directions on the packet.
Place couscous in a bowl. Spoon the vegetable stew over the top and eat...
this was absolutely delicious. Emily wasn't too keen on the eggplant, but she loved the rest of it. she's a huge couscous fan......I substituted the cumin and thyme with indian curry powder, because I had no more fresh thyme in my garden...but the indian curry powder was delish also...
