2 Tbsp extra-virgin olive oil
2 red skinned 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 rounds
1 can (15 oz) garbanzo beans, drained
1 can (14 1/2 oz) diced tomatoes in juice
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp salt
1 1/2 cup couscous
1 1/3 cup vegetable stock
3 Tbsp 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, tomatoes, cumin, cinnamon, a little veggie stock and salt. Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with a 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.
Dani Henrie
