Moroccan Chickpea And Vegetable Stew With Couscous

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 cups zucchini, cubed
• 1 cup onion, chopped
• 1/2 cup carrot, chopped
• 1 tablespoon garlic, minced
• 1 cup chicken broth
• 2 tablespoons raisins
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 2 (15 1/2 ounce) cans chickpeas, drained
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 1/2 cups water
• 1 cup uncooked couscous

Recipe

• 1 heat the oil in a large skillet on medium high heat.
• 2 add the zucchini, onion, carrot and garlic.
• 3 saute 5 minutes.
• 4 (for a time-saver, use the matchstick carrots from the produce department) stir in the broth, and the next 9 ingredients, and bring to a boil.
• 5 cover, reduce the heat, and simmer for 8 minutes or until tender.
• 6 stir occasionally.
• 7 while the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
• 8 cover and let stand for 5 minutes.
• 9 serve stew over couscous.