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
Instructions
- 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.