Servings: Makes 6 servings
Ingredients 2 tablespoons extra-virgin olive oil2 red-skinned potatoes , unpeeled, cut into small chunks1 medium butternut squash , peeled, seeded, and cut into small pieces1 large onion , diced2 carrots , peeled and sliced into thin rings1 can (15 ounces) garbanzo beans , drained and rinsed1/2 cup golden or brown raisins1 can (14 1/2 ounces) chopped or diced tomatoes in juice1 teaspoon ground cumin1/2 teaspoon ground cinnamon1 teaspoon salt1/4 teaspoon red pepper flakes1 1/2 cups couscous1 1/3 cups vegetable or chicken broth3 tablespoons chopped cilantro
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, 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 with couscous.