Moroccan-Spiced Sweet Potato Medley - cooking recipe

Ingredients

2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 1/2 teaspoons curry powder
1 1/2 teaspoons cumin
1/4 teaspoon allspice
1 (14 1/2 ounce) can diced tomatoes
2 cups vegetable broth
1 cup garbanzo beans, cooked
1 lb sweet potato, peeled and diced into 3/4 inch pieces
2 zucchini, sliced
1 cup whole wheat couscous
1/4 cup mint leaf, loosely packed and chopped

Preparation

In a 12 inch skillet, heat oil over medium heat until hot. Add onion and cook until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and potato; cover and heat to boiling over medium high heat. Reduce heat to medium and cook 10 minutes.
Stir in zucchini, cover, and cook until vegetables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew. Serve over couscous.