Moroccan Vegetable Stew With Couscous

Step 1

In a nonstick skillet, heat oil over medium high heat.

Step 2

Add carrots, squash, and onion and cook until golden, about 10 minutes.

Step 3

Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

Step 4

Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

Step 5

Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.

Step 6

Stir cilantro into stew.

Step 7

Spoon stew over couscous to serve.