Moroccan Vegetable Stew with Couscous

Name: Moroccan Vegetable Stew with Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 2 medium carrots; 1.5 lb butternut squash; 1 medium onion; 1 can garbanzo beans (15 ounce); 1 can stewed tomatoes (14 ounce); 0.5 cup pitted prunes; 0.5 tsp cinnamon; 0.5 tsp salt; 0.125 tsp crushed red pepper flakes; 1 cup couscous; 1 cup vegetable broth; 2 tbsp chopped cilantro

Chickpeas, couscous and carrots simmered on the stove and spiced with cinnamon.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
In a nonstick skillet, heat oil over medium high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
10 min
2
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
3
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
30 min
4
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
5
Stir cilantro into stew. Spoon stew over couscous to serve.