Moroccan Vegetable Stew

Author:Angie Mittleher
Yield:4-6 servings
Category:Main Courses


1 tbsp. olive oil
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
large carrots, sliced diagonally into 3/4-inch-thick slices
box(es) plain couscous (10 ounces
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


  1. 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.
  2. Meanwhile, prepare couscous as label directs.
  3. Into bean mixture in skillet, stir zucchini and raisins; cover and cook 5 minutes or until zucchini is tender, stirring occasionally.
  4. To serve, fluff couscous with two forks. Divide couscous among 4 large shallow bowls. Spoon vegetable stew over couscous; sprinkle with chopped cilantro.