Moroccan Vegetable Stew

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 red potatoes, unpeeled, cut into small chunks
• 1 medium butternut squash, peeled, seeded, and cut into small pieces
• 1 large onion, diced
• 2 carrots, peeled and sliced into thin rings
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup raisins
• 1 (14 1/2 ounce) can chopped tomatoes with juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups couscous
• 2 cups vegetable broth or 2 cups chicken broth, divided
• 3 tablespoons chopped fresh cilantro

Recipe

• 1 in a large dutch oven or high-sided skillet, heat olive oil over medium high heat.
• 2 add potatoes, squash, onions, and carrots.
• 3 stir frequently for about 10 minutes until onions are golden brown.
• 4 add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
• 5 bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
• 6 meanwhile prepare couscous as directed on package, using broth instead of water.
• 7 stir cilantro into stew and adjust seasoning with salt if desired.
• 8 serve over warm couscous.