MOROCCAN VEGETABLE STEW

Moroccan Vegetable Stew image

This flavorful recipe is weight watchers core with the exception of the raisins. You can omit them, but it will drastically change the flavor of the dish. The entire recipe with raisin would be 4 points on the core plan, so splurge a little; it's worth it!

Provided by Fossettes

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

2 tablespoons extra virgin olive oil
2 red potatoes, unpeeled, cut into small chunks
1 medium butternut squash, peeled, seeded, and cut into small pieces
1 large onion, diced
2 carrots, peeled and sliced into thin rings
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 cup raisins
1 (14 1/2 ounce) can chopped tomatoes with juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups couscous
2 cups vegetable broth or 2 cups chicken broth, divided
3 tablespoons chopped fresh cilantro

Steps:

In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
Add potatoes, squash, onions, and carrots.
Stir frequently for about 10 minutes until onions are golden brown.
Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
Meanwhile prepare couscous as directed on package, using broth instead of water.
Stir cilantro into stew and adjust seasoning with salt if desired.
Serve over warm couscous.

Nutrition Facts : Calories 787.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 1.2, Sodium 1577, Carbohydrate 159, Fiber 19.4, Sugar 26.5, Protein 22

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