Ingredients
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1 tablespoon olive oil
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2 cups zucchini, cubed
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1/2 cup carrot, chopped
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1 tablespoon garlic, minced
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1 cup chicken broth
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2 tablespoons raisins
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1 1/4 teaspoons ground ginger
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1 1/4 teaspoons ground cumin
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3/4 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 teaspoon cinnamon
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1/4 teaspoon black pepper
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2 (15 1/2 ounce) cans chickpeas, drained
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1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
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1 cup onion, chopped
Instructions
- Heat the oil in a large skillet on medium high heat.
- Add the zucchini, onion, carrot and garlic.
- Saute 5 minutes.
- (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
- Cover, reduce the heat, and simmer for 8 minutes or until tender.
- Stir occasionally.
- While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
- Cover and let stand for 5 minutes.
- Serve stew over couscous.