Moroccan Vegetable Stew With Couscous | Recipe Cart

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