moroccan vegetable stew with couscous
Low fat, simple and very tasty. This is a wonderful way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.
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yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For moroccan vegetable stew with couscous
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1 Tbspolive oil
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2medium carrots, sliced
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1 1/2 lbbutternut squash, peeled and cut into 1 inch cubes
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1medium onion, chopped
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1(15 ounce) can garbanzo beans, drained
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1(14 ounce) can stewed tomatoes
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1/2 cpitted prunes, chopped
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1/2 tspcinnamon (more if you like)
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1/2 tspsalt
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crushed red pepper flakes to taste
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1 ccouscous
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1 cvegetable broth
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2 Tbspchopped cilantro or 2 tablespoons parsley
How To Make moroccan vegetable stew with couscous
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1In a nonstick skillet, heat oil over medium high heat Add carrots, squash, and onion and cook until golden, about 10 minutes
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2Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
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3Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
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4Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
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5Stir cilantro into stew. Spoon stew over couscous to serve
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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