Moroccan Vegetable Stew

Published: Jun 25, 2007

Yields:

Cal/Serv:

485

A hearty vegetarian stew starring skillet-browned carrots, squash, and onion -- sweetened with cinnamon and prunes. Delicious over hot fluffy couscous.

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Ingredients

1 Tbsp. olive oil
2 medium carrots
1 medium butternut squash
1 medium onion
1 can garbanzo beans
1 can stewed tomatoes
1/2 cup pitted prunes
1/2 tsp. ground cinnamon
1/2 tsp. salt
tsp. crushed red pepper
1 cup couscous
1 cup vegetable or chicken broth
2 Tbsp. chopped fresh cilantro or parsley

Directions

1. Step 1In nonstick 12-inch skillet, heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Step 2Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Step 3Meanwhile, prepare couscous as label directs but use vegetable broth in place of the water called for on label.
4. Step 4Stir cilantro into stew. Spoon stew over couscous to serve.