1 Tbsp. oil
2 med carrots, sliced 1/4″ thick
1 1/2 lb butternut squash, peeled and cut into 1 inch cubes
1 med onion, chopped
1 can (15 oz) garbanzo beans, drained
1 can (14 oz) stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. crushed red pepper
1 cup couscous
1 cup vegetable broth
2 Tbsp. chopped cilantro or parsley
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.