moroccan vegetable stew with couscous

Ingredients For moroccan vegetable stew with couscous

• 1 Tbsp

  olive oil
• 2 md

  carrots, sliced 1/4 inch thick
• 1 1/2 lb

  butternut squash, peeled and cut into 1 inch cubes
• 1 md

  onion, chopped
• 1 can

  (15 ounce) garbanzo beans, drained
• 1 can

  (14 ounce) stewed tomatoes
• 1/2 c

  pitted prune, chopped
• 1/2 tsp

  cinnamon (more if you like)
• 1/2 tsp

  salt
• 1/8 tsp

  crushed red pepper flakes
• 1 c

  couscous
• 1 c

  vegetable broth
• 2 Tbsp

  chopped cilantro or 2 tablespoons parsley