Moroccan Bean And Pepper Stew - cooking recipe

Ingredients

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

Preparation

For stew:
Heat oil in a 3 quart on medium high.
Add bell pepper, squash, onion.
Cook and stir 5 minutes.
Add spices.
Cook and stir 1 minute.
Stir in beans, tomatoes, and water.
Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
For couscous:
Bring broth, cinnamon, and ginger to boil on high heat.
Remove from heat.
Add couscous and raisins.
Stir, cover and let stand 5 minutes.
Serve stew on top of couscous.