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Moroccan Vegetable Stew With Couscous
photo of Moroccan Vegetable Stew With Couscous Recipe
carrots, sliced 1/4 inch thick
butternut squash, peeled and cut into 1 inch cubes
(15 ounce) garbanzo beans, drained
(14 ounce) stewed tomatoes
pitted prune, chopped
cinnamon (more if you like)
crushed red pepper flakes
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
Posted: Wed, Mar 18, 2015