Moroccan Vegetable Stew
|1 tbsp.||olive oil|
|1||medium onion, cut into 1/2-inch pieces|
|2 cloves||garlic, crushed with press|
|1 tsp.||curry powder|
|1 tsp.||ground cumin|
|1 cans||garbanzo beans, rinsed and drained|
|1 cans||14 1/2 ounces each) stewed tomatoes (or 2|
|14 oz.||or more vegetable broth|
|2||large carrots, sliced diagonally into 3/4-inch-thick slices|
|1||box(es) plain couscous (10 ounces|
|1||medium zucchini, cut lengthwise into quarters, then cut crosswise into 1-inch chunks (8-ounce)|
|1/3 cups||golden raisins|
|2 tbsp.||chopped fresh cilantro leaves|
- n nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook 5 minutes or until lightly browned, stirring frequently. Stir in garlic, curry powder, and cumin, and cook 30 seconds, stirring. Add beans, tomatoes, broth, and carrots; heat to boiling. Reduce heat to medium; cover skillet and cook 5 minutes.
- Meanwhile, prepare couscous as label directs.
- Into bean mixture in skillet, stir zucchini and raisins; cover and cook 5 minutes or until zucchini is tender, stirring occasionally.
- To serve, fluff couscous with two forks. Divide couscous among 4 large shallow bowls. Spoon vegetable stew over couscous; sprinkle with chopped cilantro.