Moroccan Vegetable Stew

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Moroccan Vegetable Stew

 

 

Ingredients

 

 

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

 

 

Preparation - Estimated cooking time: 55 minutes -

1 In nonstick 12-inch skillet, heat olive oil over medium-high heat.

Add carrots, squash, and onion and cook until golden, about 10

minutes.

2 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.

3 Meanwhile, prepare couscous as label directs but use vegetable

broth in place of the water called for on label.

4 Stir cilantro into stew. Spoon stew over couscous to serve.

 

Nutritional Analysis

Number of Servings:

Per Serving

calories 485 carbohydrate 94 g

cholesterol 3 mg protein 16 g

sodium 1030 mg total fat (1 g saturated) 7 g