Moroccan Vegetable Stew

Description
This stew is authentically Moroccan and provides a nutritious, filling meal! This recipe serves 4.

Ingredients

 * 1 tablespoon olive oil
 * 2 medium carrots, sliced
 * 1 medium butternut squash, cubed
 * 1 medium onion, chopped
 * 400 g garbanzo beans, rinsed and drained
 * 400 g stewed tomatoes
 * ½ cup pitted prunes, chopped
 * ½ teaspoon ground cinnamon
 * ½ teaspoon salt
 * ¼ teaspoon red pepper flakes
 * 1 cup couscous
 * 1 cup vegetable broth
 * 2 tablespoons chopped fresh cilantro or parsley

Directions

 * 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.