Moroccan Chickpea and Vegetable Stew with Couscous

Name: Moroccan Chickpea and Vegetable Stew with Couscous
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 2 cup zucchini; 1 cup onion; 0.5 cup carrot; 1 tbsp garlic; 1 cup chicken broth; 2 tbsp raisins; 1.25 tsp ground ginger; 1.25 tsp ground cumin; 0.75 tsp ground coriander; 0.5 tsp salt; 0.25 tsp cinnamon; 0.25 tsp black pepper; 2 can chickpeas (15 1/2 ounce); 1 can no-salt-added diced tomatoes (14 1/2 ounce); 1.5 cup water; 1 cup uncooked couscous

A stew of chickpeas, couscous and zucchini, seasoned with ginger and cumin and simmered on the stove.

29 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 14 min · 29 min total
Difficulty: medium

1
Heat the oil in a large skillet on medium high heat. Add the zucchini, onion, carrot and garlic.
2
Saute 5 minutes. (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
5 min
3
Cover, reduce the heat, and simmer for 8 minutes or until tender. Stir occasionally. While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
8 min
4
Cover and let stand for 5 minutes. Serve stew over couscous.
5 min