Vegetable Stew

• 1 tablespoon:olive oil
• 2 medium:carrots, cut into 1/4-inch-thick slices
• 1 butternut:squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes
• 1 onion,:chopped
• 1 (15-to-19 ounce) can:garbanzo beans, rinsed and drained
• 1 (14-1/2 ounce) can:stewed tomatoes
• 1/2 cup:pitted prunes, chopped (or substitute golden raisins)
• 1/2 teaspoon:ground cinnamon
• 1/2 teaspoon:salt
• 1/8 to 1/4 teaspoon:red pepper flakes
• 1 cup:couscous
• 1 cup:vegetable broth
• 2 tablespoons:chopped fresh cilantro or parsley

Preparation

1. In nonstick stock pot heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water; heat to boiling.
3. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
4. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label. Stir cilantro into stew. Spoon stew over couscous to serve.