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Moroccan Vegetable Stew

  • 585calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 medium onion , cut into 1/2-inch pieces

  3. 2 clove(s) garlic , crushed with press

  4. 1 teaspoon(s) curry powder

  5. 1 teaspoon(s) ground cumin

  6. 1 can(s) (15 to 19 ounces) garbanzo beans , rinsed and drained 1 cup(s) (14 1/2 ounces each) stewed tomatoes

  7. 1 can(s) (14 to 14 1/2 ounces) vegetable broth or chicken broth

  8. 2 large carrots , sliced diagonally into 3/4-inch-thick slices

  9. 1 box(es) (10 ounces) plain couscous

  10. 1 medium (8-ounce) zucchini , cut lengthwise into quarters, then cut crosswise into 1-inch chunks 1/3cup(s) golden raisins

  11. 2 tablespoon(s) chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. In 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.

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