Moroccan Chickpea and Vegetable Stew with Couscous

• 1 tbsp. olive oil
• 2 cups cubed zucchini
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1 tbsp. minced garlic
• 1 cup chicken broth
• 2 tbsp. raisins
• 1-1/4 tsp. ground ginger
• 1-1/4 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/4 tsp. black pepper
• 2 cans (15-1/2 oz. each) chickpeas, drained
• 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
• 1-1/2 cup water
• 1 cup uncooked couscous

1. Heat the oil in a large skillet on medium-high heat.
2. Add the zucchini, onion, carrot and garlic.
3. Saute 5 minutes.
4. (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
5. Cover, reduce the heat, and simmer for 8 minutes or until tender.
6. Stir occasionally.
7. While the stew simmers, bring the 1-1/2 cups water to a boil, stir in couscous, and remove from heat.
8. Cover and let stand for 5 minutes.
9. Serve stew over couscous.

olive oil, zucchini, onion, carrots, garlic, chicken broth, raisins, ground ginger, ground cumin, ground coriander, salt, cinnamon, black pepper, chickpeas, salt, water, couscous

Taken from www.foodgeeks.com/recipes/19209 (may not work)