Categories: Soups

Ingredients

• 1 tbsp olive oil
• 2 medium carrots, sliced
• 1 medium butternut squash, peeled and cut into 1 inch cubes
• 1 medium onion, chopped
• 1 16 oz can garbanzo beans, rinsed and drained
• 1 14 oz can stewed tomatoes
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp crushed red pepper
• 1 cup couscous
• 1 cup vegetable or chicken broth
• 2 tbsp chopped fresh cilantro or parsley

Directions

1. In a nonstick skillet, heat olive oil over medium heat. Add carrots, squash and onion and cook until golden, about 10 minutes

2. Stir in garbanzo beans, stewed tomatoes, cinnamon, salt, red pepper, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.

3. Meanwhile, prepare couscous as label directs but use vegetable broth in place of water called for on label.

4. Stir in cilantro into stew. Spoon stew over couscous to serve.

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