Ingredients
- Created by: Monica Bhide
- * 2 tablespoons olive oil
- * 2 medium carrots, peeled and diced
- * 1 small yellow onion, peeled and diced
- * 1 bell pepper, seeded and diced
- * 1 medium yellow squash, peeled and cubed
- * 1 (151/2-ounce) can garbanzo beans, drained and rinsed
- * 1 (141/2 ounce) can stewed tomatoes
- * 1/4 cup pitted olives, chopped
- * 1/2 teaspoon ground cinnamon
- * 1/2 teaspoon salt
- * 1/4 teaspoon red pepper flakes
- * 1 teaspoon ground ginger
- * 1 teaspoon ground cumin
- * 1/2 teaspoon dried oregano
- * 21/2 cups vegetable stock
- * 2 tablespoons raisins
- * 2 tablespoons chopped parsley
- * 1 cup couscous, prepared according to package directions
Directions
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- . In a deep pot, heat the oil over medium heat.
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2. Add the carrots, onion, bell peppers, and squash, and sauté until lightly browned and just beginning to soften, 12-15 minutes.
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3. Stir in the garbanzo beans, tomatoes, olives, cinnamon, salt, red pepper flakes, ginger, cumin, oregano and vegetable stock. Bring to a boil. Reduce heat to low; cover and simmer for 35-45 minutes or until all vegetables are tender.
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4. Stir in the raisins and simmer until they are warmed through.
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5. Sprinkle with the parsley and serve over prepared couscous.