Mushroom Tajine Casserole

• 2/3 cup couscous, uncooked
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 1 red pepper, diced
• 1/2 tsp. each ground cumin, ground cinnamon and garlic powder
• 2 cups butternut squash, diced
• 1 lb. (450 g) mushrooms, halved
• 1 can (28 fl oz/796 mL) diced tomatoes, drained
• 1 cup vegetable broth
• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans)
• 2 Tbsp. fresh cilantro, chopped

1. Prepare couscous according to package directions, omitting salt.
2. Heat dressing in large skillet on medium heat.
3. Add onion and pepper, cook 3 to 5 min.
4. or until onions are soft and translucent.
5. Add spices and cook, stirring for 1 to min.
6. Add butternut squash and mushrooms and stir to coat with spices.
7. Add tomatoes and broth; cover and simmer over medium heat, stirring occasionally for 15 min.
8. or until squash is almost tender.
9. Stir in chickpeas, cook covered 10 min.
10. Stir in cilantro.
11. Serve over couscous.

couscous, olive oil, onion, red pepper, ground cumin, butternut squash, mushrooms, tomatoes, vegetable broth, fresh cilantro

Taken from www.kraftrecipes.com/recipes/mushroom-tajine-casserole-172335.aspx (may not work)