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.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 2
- 1 1⁄2lbs butternut squash, peeled and cut into 1 inch cubes
- 1
- 1
- 1(14 ounce) can stewed tomatoes
- 1⁄2cup pitted prunes, chopped
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄8teaspoon crushed red pepper flakes
- 1cup couscous
- 1cup vegetable broth
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DIRECTIONS
- 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.
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