Name: Moroccan Couscous Stew
Total time: 15 min
Yield: 4
Ingredients: 1 c. vegetable broth; 1 c. couscous; 2 tsp. olive oil; 1 zucchini; 1 c. shredded carrots; 4 green onions; c. golden raisins; 1 tsp. ground cumin; 1/4 tsp. pie spice; 1 can stewed tomatoes; 1 can chickpeas; 2 tsp. Sriracha hot sauce; 1/2 c. vegetable broth

Step 1Heat 1 cup vegetable broth, in 1-quart saucepan, to boiling. Remove from heat; stir in couscous. Cover; let stand 5 minutes.

Step 2Meanwhile, in 12-inch nonstick skillet, heat olive oil on medium. Add zucchini; cook 6 minutes, stirring. Add shredded carrots, green onions, golden raisins, ground cumin, and pie spice.

Step 3Cook 2 minutes, stirring. Stir in stewed tomatoes, chickpeas, Sriracha hot sauce, and remaining 1/2 cup vegetable broth; break up tomatoes with spoon.

Step 4Simmer 6 minutes or until tender. Serve stew over couscous.

Moroccan Couscous Stew

Ingredients

Directions

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