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Moroccan Vegetable Stew With Couscous

Annacia *


Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! You can save time by purchasing the squash already cut into cubes if you like.


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30 Min
30 Min
Stove Top


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1 Tbsp
olive oil
2 medium
carrots, sliced 1/4 inch thick
1 1/2 lb
butternut squash, peeled and cut into 1 inch cubes
1 medium
onion, chopped
1 can(s)
(15 ounce) garbanzo beans, drained
1 can(s)
(14 ounce) stewed tomatoes
1/2 c
pitted prune, chopped
1/2 tsp
cinnamon (more if you like)
1/2 tsp
1/8 tsp
crushed red pepper flakes
1 c
1 c
vegetable broth
2 Tbsp
chopped cilantro or 2 tablespoons parsley

How to Make Moroccan Vegetable Stew With Couscous


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

    Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • 2Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

    Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
  • 3Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.

    Stir cilantro into stew.

    Spoon stew over couscous to serve.

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About Moroccan Vegetable Stew With Couscous

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Moroccan
Other Tags: Quick & Easy, Healthy

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