Saturday, March 27, 2010

Moroccan Vegetable Stew

Just made this, very yummy. I did leave out the prunes though just because I didn't have any on hand.


1 tablespoon(s) olive oil
2 medium carrots, cut into 1/4-inch-thick slices
1 medium butternut squash, peeled and cut into 1-inch cubes
1 medium onion, chopped
1 can(s) (15- to 19-ounce) garbanzo beans, rinsed and drained
1 can(s) (14 1/2-ounce) stewed tomatoes
1/2 cup(s) pitted prunes, chopped
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/8 teaspoon(s) crushed red pepper, more to taste
1 cup(s) couscous
1 cup(s) vegetable or chicken broth
2 tablespoon(s) chopped fresh cilantro or parsley


In nonstick 12-inch skillet, heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir 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.
Meanwhile, 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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