Recipe by Annacia
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.
Top Review by sheepdoc
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.
- 14.79 ml olive oil
- 2 medium carrots, sliced 1/4 to 1/2 inch thick
- 680.38 g butternut squash, peeled and cut into 1 inch cubes
- 1 medium onion, chopped
- 425.24 g can garbanzo beans, drained
- 396.89 g can stewed tomatoes
- 118.29 ml pitted prunes, chopped
- 2.46 ml cinnamon (more if you like)
- 2.46 ml salt
- 0.59 ml crushed red pepper flakes
- 236.59 ml couscous
- 236.59 ml vegetable broth
- 29.58 ml chopped cilantro or 29.58 ml parsley
Directions See How It's Made
- 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.