Moroccan-Inspired Vegetable Stew with Couscous
A warming Moroccan-style stew with chickpeas, raisins, and spices, served over fluffy couscous.
- Servings: 4
- Prep Time: 15
- Cook Time: 30
Ingredients
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 red bell pepper, diced
- 1 can chickpeas (15 oz), drained
- 1 can diced tomatoes (15 oz)
- 1/2 cup raisins
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup whole wheat couscous
- 1.25 cups vegetable broth (for couscous)
- Salt to taste
Instructions
- In a large pot, sauté carrot, zucchini, and bell pepper in a splash of broth until softened.
- Add tomatoes, chickpeas, raisins, and spices.
- Simmer for 20 minutes, stirring occasionally.
- Meanwhile, bring 1.25 cups broth to boil, stir in couscous, cover, and let sit for 5 minutes. Fluff with fork.
- Serve stew over couscous.