Moroccan Bean and Pepper Stew |
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Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 8 |
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I found this in the magazine Shape I think, Sept 2008? Very healthy and tasty. I subbed pumpkin for the butternut squash and regular dark raisins for the golden. Ingredients:
1 tablespoon olive oil |
2 cups yellow bell peppers, chopped |
2 cups pumpkin, peeled and cubed |
1 1/2 cups onions, chopped |
2 teaspoons cinnamon |
1 teaspoon garlic powder |
1/2 teaspoon cumin |
1/2 teaspoon ginger |
1/4 teaspoon red pepper |
1/4 teaspoon sea salt |
16 ounces garbanzo beans, drained and rinsed |
15 ounces red kidney beans, drained and rinsed |
14 ounces diced tomatoes, undrained |
1 cup water |
3/4 cup chicken broth |
1/4 teaspoon cinnamon |
1/4 teaspoon ginger |
2/3 cup couscous |
1/4 cup raisins |
Directions:
1. For stew:.
2. Heat oil in a 3 quart on medium high.
3. Add bell pepper, squash, onion.
4. Cook and stir 5 minutes.
5. Add spices.
6. Cook and stir 1 minute.
7. Stir in beans, tomatoes, and water.
8. Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
9. For couscous:.
10. Bring broth, cinnamon, and ginger to boil on high heat.
11. Remove from heat.
12. Add couscous and raisins.
13. Stir, cover and let stand 5 minutes.
14. Serve stew on top of couscous.
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