Moroccan Vegetable Stew Recipe
From the kitchen of epicurean.com.
Middle Eastern Vegetable
Work time: 15 minutes Total time: 55 minutes
4 servings. Each serving: about 485 calories, 16 g protein, 94 g carbohydrate, 7 g total fat (1 g saturated), 3 mg cholesterol, 1030 grams sodium.
- 1 tablespoon olive oil
- 2 medium carrots, cut into ¼-inch-thick slices
- 1 medium butternut squash (about 1 ¾ pounds) peeled and cut into 1-inch cubes
- 1 medium onion, chopped
- 1 15-to-19 ounce can garbanzo beans, rinsed and drained
- 1 14 ½ ounce can stewed tomatoes
- ½ cup pitted prunes, chopped (or substitute golden raisins)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1/8 to ¼ teaspoon red pepper flakes
- 1 cup couscous
- 1 cup vegetable or chicken broth
- 2 tablespoons 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 ½ 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 the label.
- Stir cilantro into stew. Spoon stew over couscous to serve.