Moroccan Vegetable Stew with Couscous

Makes 6 servings. Preparation time: 20 minutes. Cooking time: about 15 minutes, plus couscous. Fast, tasty and healthy!

• 1 tbs. Vegetable oil
• 2 medium coarsely chopped zucchinis (chunks, really)
• 1 medium onion, chopped
• 1large carrot, chopped (chunks again)
• 1 tbs. Minced garlic
• 1 cup vegetable broth
• 1 1/2 tsp. Ground ginger
• 1 1/2 tsp. Ground cumin
• 3/4 tsp. Ground coriander
• 1/2 tsp. Salt
• 1/4 tsp. Cinnamon
• 1/4 tsp. Black pepper
• 2 (15-19 oz.) cans of chickpeas
• 1 (14 1/2 oz.) can stewed tomatoes with juice
• 1 1/2 cup water or broth
• 1 cup couscous
• 1/2 tsp. salt
• Raisins and nuts to add to couscous

Heat oil in large pot or skillet. Add zucchini, onion, carrot and garlic...cook 5 minutes.Stir in broth, spices, chickpeas and tomatoes with juice. (I add the chickpea juice as well)
Cover, reduce heat to low and simmer 8 minutes or until vegetables are soft. Stir occasionally.

COUSCOUS:Meanwhile bring water to boil. Put couscous, salt and raisins in serving bowl. Add boiling water. Let stand for 5 minutes. Fluff and add nuts (They’ll be better if you’ve toasted them).

Serve stew over couscous.

by LA via MLB