- 1 tablespoon olive oil
- 2 medium carrots, cut into 1/4-inch-thick slices
- 1 medium butternut squash (about 1 3/4 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 1/2-ounce can stewed tomatoes
- 1/2 cup pitted prunes, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 cup couscous (Moroccan pasta)
- 1 cup vegetable or chicken broth
- 2 tablespoons chopped fresh cilantro or parsley
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- 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 1/2 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 label.
- Stir cilantro into stew. Spoon stew over couscous to serve.
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