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! Save time by purchasing the squash already cut into cubes.
- 1 tablespoon olive oil
- 2 medium carrots, sliced 1/4 & # 8243, thick
- 1 1⁄2 lbs butternut squash, peeled and cut into 1 inch cubes
- 1 medium onion, chopped
- 1 (15 ounce) can garbanzo beans, drained
- 1 (14 ounce) can stewed tomatoes
- 1⁄2 cup pitted prune, chopped
- 1⁄2 teaspoon cinnamon (more if you like)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1 cup couscous
- 1 cup vegetable broth
- 2 tablespoons chopped cilantro or 2 tablespoons parsley
- In a nonstick skillet, heat 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 and 1/2 cups water.
- Heat to boiling. Reduce heat to low 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.
Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.
I really like this one. I will make it again. Only changes: used chicken broth with vegetables instead of water and couldn't resist adding some minced garlic. Also, I subbed dried fig for the prunes. I served over a package of Near East Mediterranean Couscous. It took longer than 30 minutes to cook, so I ended up covering it to speed it up. Thanks for a great, healthy meal.
This was delicious, quick, simple and inexpensive -- a total win!
I didn't have butternut squash to hand so I used half a large cauliflower. I also did not have fresh cilantro and forgot to use dried -- still tasted wonderful. Thank you for posting.