 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Good. tried and true: 092207 Ingredients:
1 tablespoon olive oil |
2 medium carrots, cut into 1/4-inch-thick slices |
3 lb. butternut squash |
1 medium onion, chopped |
15 oz. garbanzo beans |
20 oz. tomatoes |
1/2 cup pitted prunes, chopped (or substitute golden raisins) |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/8 teaspoon red pepper flakes |
1 cup couscous |
1 cup vegetable broth |
2 tablespoons chopped fresh cilantro or parsley |
Directions:
1. peel and chop squash into 1 cubes.
2. heat olive oil in 12 pan over medium heat. add squash, carrots, and onion. cook 10 min or until golden.
3. add garbanzo beans, prunes, tomatoes, cinnamon, salt, pepper and red pepper, and 1 1/2 cups water and bring to a boil. Reduce to low heat and simmer for 30 min.
4. meanwhile, prepare couscous occording to package, but substitute broth for water.
5. add cilantro to stew.
6. serve over couscous.
|
|