Moroccan Bean And Pepper Stew

• the stew
• 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
• the couscous
• 3/4 cup chicken broth
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2/3 cup couscous
• 1/4 cup raisins

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.

stew, olive oil, yellow bell peppers, pumpkin, onions, cinnamon, garlic, cumin, ginger, red pepper, salt, garbanzo beans, red kidney beans, tomatoes, water, couscous, chicken broth, cinnamon, ginger, couscous, raisins

Taken from www.food.com/recipe/moroccan-bean-and-pepper-stew-342976 (may not work)