Moroccan Chickpea And Vegetable Stew With Couscous - cooking recipe

Ingredients

Stew
1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
Couscous
1 1/2 cups water
1 cup uncooked couscous

Preparation

Heat the oil in a large skillet on medium high heat.
Add the zucchini, onion, carrot and garlic.
Saute 5 minutes.
(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.
Cover, reduce the heat, and simmer for 8 minutes or until tender.
Stir occasionally.
While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
Cover and let stand for 5 minutes.
Serve stew over couscous.