Moroccan Vegetable Stew With Couscous

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  medium carrots, sliced 1/4 to 1/2 inch 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 prunes, 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

Directions

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