Moroccan Vegetable Stew With Couscous

Name: Moroccan Vegetable Stew With Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 1 min
Ingredients: 1 tablespoon olive oil; 2 medium carrots, sliced 1/4 to 1/2 inch thick; 1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes; 1 medium onion, chopped; 1 (15 ounce) can garbanzo beans, drained; 1 (14 ounce) can stewed tomatoes; 1/2 cup pitted prunes, chopped; 1/2 teaspoon cinnamon (more if you like); 1/2 teaspoon salt; 1/8 teaspoon crushed red pepper flakes; 1 cup couscous; 1 cup vegetable broth; 2 tablespoons chopped cilantro or 2 tablespoons parsley

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 1 hours

Servings: 4

Author : Annacia

beans vegetable moroccan

Instructions

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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.

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