| Moroccan Stew |
Recipe Type: Soup
Author:
Ingredients
- STEW:
- 2 cups bell pepper, chopped (yellow or red)
- 2 cups butternut squash, peeled & cubed
- 1 1/2 cups onion, chopped
- 3 tsp ground cinnamon
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground red pepper
- 1/4 tsp sea salt
- 1 16-oz. can chickpeas, drained & rinsed
- 1 16-oz. can red kidney beans, drained & rinsed
- 1 16-oz. can diced tomatoes, UNdrained
- 1 cup water
- COUSCOUS:
- 1 cup vegetable broth
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup whole wheat couscous
- 1/2 cup golden raisins
Instructions
- Sauté in water, not oil, the bell pepper, squash, and onions for about 5 minutes, or until the vegetables are softened.
- Add the cinnamon, garlic powder, cumin, ginger, red pepper, & salt.
- Cook and stir for another minute.
- Stir in the chickpeas, beans, tomatoes and water.
- Bring to a boil.
- Reduce the heat to medium-low; simmer, covered, for 20 minutes, or until everything is tender.
- For the couscous: add the broth, cinnamon, and ginger to a saucepan and bring to a boil.
- Remove from the heat and stir in the couscous and raisins.
- Cover and let stand for 5 minutes, or until the liquid of absorbed.
- Fluff couscous with a fork.
- Serve the stew over the couscous.
