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Categories:
extra-virgin olive oil red potatoes butternut squash onion carrots garbanzo beans raisins tomatoes ground cumin ground cinnamon salt red pepper couscous vegetable broth fresh cilantro
Viewed: 7 - Published at: 10 months agoIngredients
- 2 tablespoons extra virgin olive oil
- 2 red potatoes, unpeeled, cut into small chunks
- 1 medium butternut squash, peeled, seeded, and cut into small pieces
- 1 large onion, diced
- 2 carrots, peeled and sliced into thin rings
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1/2 cup raisins
- 1 (14 1/2 ounce) can chopped tomatoes with juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups couscous
- 2 cups vegetable broth or 2 cups chicken broth, divided
- 3 tablespoons chopped fresh cilantro
Method
- In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
- Add potatoes, squash, onions, and carrots.
- Stir frequently for about 10 minutes until onions are golden brown.
- Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
- Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
- Meanwhile prepare couscous as directed on package, using broth instead of water.
- Stir cilantro into stew and adjust seasoning with salt if desired.
- Serve over warm couscous.
