Moroccan Vegetable Stew With Couscous

Annacia *

By
@Annacia

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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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
2
medium carrots, sliced
1 1/2 lb
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 c
pitted prunes, chopped
1/2 tsp
cinnamon (more if you like)
1/2 tsp
salt
crushed red pepper flakes to taste
1 c
couscous
1 c
vegetable broth
2 Tbsp
chopped cilantro or 2 tablespoons parsley

Directions Step-By-Step

1
In a nonstick skillet, heat oil over medium high heat

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

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Moroccan
Dietary Needs: Vegetarian, Low Fat, Soy Free
Other Tag: Healthy