Moroccan Vegetable Stew With Couscous

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Low fat, simple and very tasty. This is a great way to get back on track after the holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

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Steps

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In a nonstick skillet , heat oil over medium high heat.

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

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Stir in garbanzo beans , stewed tomatoes , prunes , cinnamon , salt , crushed red pepper , and 1 and 1 / 2 cups water.

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Heat to boiling.

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Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

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Meanwhile , prepare couscous as label directs , but use vegetable broth in place of the water called for on label.

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Stir cilantro into stew.

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Spoon stew over couscous to serve.

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Ingredients

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olive oil, carrots, butternut squash, onion, garbanzo beans, stewed tomatoes, pitted prunes, cinnamon, salt, crushed red pepper flakes, couscous, vegetable broth, cilantro