Moroccan Vegetable Stew

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



Ingredients

 * 1 tablespoon olive oil
 * 2 medium carrots, sliced
 * 1 medium butternut squash, cubed
 * 1 medium onion, chopped
 * 400g garbanzo beans, rinsed and drained
 * 400g stewed tomatoes
 * 1/2 cup pitted prunes, chopped
 * 1/2 teaspoon ground cinnamon
 * 1/2 teaspoon salt
 * 1/4 teaspoon red pepper flakes
 * 1 cup couscous
 * 1 cup vegetable broth
 * 2 tablespoons chopped fresh cilantro or parsley

Directions
Heat the olive oil over medium-high heat in a pan and, when hot, add the carrots, squash, and onion for 10 minutes.

Add the garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water and boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes.

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.

Finally, add the cilantro to the vegetables, stir for a few minutes and serve.

This recips serves 4.