Description Edit

This stew is authentically Moroccan and provides a nutritious, filling meal!

  • This recipe serves 4.

Ingredients Edit

Directions Edit

  1. Heat the olive oil over medium-high heat in a pan and, when hot, add the carrots, squash, and onion for 10 minutes.
  2. Add the garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1½ cups water and boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes.
  3. Cook the couscous in the vegetable broth, covering and leaving for 10 minutes. The bowl must be covered in clingfilm else it won't work.
  4. Finally, add the cilantro to the vegetables, stir for a few minutes and serve.

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