Moroccan Vegetable Stew with Couscous

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
527 6 1 16 13 1231 107 10

recipe ingredients
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

recipe directions
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.


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Posts By 3FC
  • Thomas and Susan Ryan

    Easy to follow, simple to prepare. Interesting and delicious flavors, good variety of textures, excellent as a main course or a side dish. 5 out of 5 stars. this one has been added to our list of favorites.

  • Claire Fox

    Everyone commented on the colours. Texture worked great. I did add some spinach to contast colours a bit.