Moroccan Vegetable Stew With Couscous | Recipe Cart
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
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Cooking tools:
- Nonstick skillet
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Saucepan
- Mixing bowl
- Fork
- Serving bowl
- Spoon
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
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