This Middle East-inspired stew is colorful in the bowl, low in fat and high in flavor. It's great as a meatless main course, and also works as a side dish.
- 1 tablespoon Olive Oil
- 1 medium Zucchini, cut into ½ inch cubes
- 1 medium Yellow Squash, cut into ½ inch cubes
- 1 medium Onion
- 2 Carrots, chopped
- 1 tablespoon Garlic, minced
- 1 cup Chicken Broth
- ¼ cup Raisins
- 1 ¼ teaspoons ground Ginger
- 1 ¼ teaspoons ground Cumin
- ¾ teaspoon ground Coriander
- ¼ teaspoon ground Cinnamon
- 2 15 ½ oz. cans Chick Peas, drained
- 1 14 ½ oz. can Stewed Tomatoes, undrained
- 1 1/8 cup Water
- ¾ uncooked Couscous
- Heat the oil in a large skillet over medium-high heat. Add zucchini, onion, carrot and garlic; sauté 5 minutes. Stir in the chicken broth and all ingredients through stewed tomatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
- While these ingredients simmer, prepare couscous. Boil water in a medium saucepan; gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork.
- Serve stew over couscous.