Ingredients
-
1
-
2
-
1 1/2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/8
-
1
-
1
-
2
-
-
Directions
Moroccan Vegetable Stew With Couscous, 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 , Felt it needed something so I squeezed the juice from a whole lemon onto it once finished This really kicked it up a notch , Could use Ras el Hanout instead of the cinnamon? Don’t care for cinnamon
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Steps
1
Done
|
In a Nonstick Skillet, Heat Oil Over Medium High Heat. |
2
Done
|
Add Carrots, Squash, and Onion and Cook Until Golden, About 10 Minutes. |
3
Done
|
Stir in Garbanzo Beans, Stewed Tomatoes, Prunes, Cinnamon, Salt, Crushed Red Pepper, and 1 and 1/2 Cups Water. |
4
Done
|
Heat to Boiling. Reduce Heat to Low and Simmer 30 Minutes or Until All Vegetables Are Tender. |
5
Done
|
Meanwhile, Prepare Couscous as Label Directs, but Use Vegetable Broth in Place of the Water Called For on Label. |
6
Done
|
Stir Cilantro Into Stew. |
7
Done
|
Spoon Stew Over Couscous to Serve. |