Moroccan Bean and Pepper Stew
Wendy
ingredients
- Moroccan Bean and Pepper Stew:
- 1 tablespoon olive oil
- 2 cups chopped yellow or red bell peppers
- 2 cups cubed peeled butternut squash
- 1 1/2 cups chopped onions
- 2 teaspoons McCormick® Cinnamon, Ground
- 1 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Cumin, Ground
- 1/2 teaspoon McCormick® Ginger, Ground
- 1/4 teaspoon McCormick® Red Pepper, Ground
- 1/4 teaspoon Sea Salt using McCormick® Sea Salt Grinder
- 1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15 1/2 ounces) red kidney beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 cup water
- Couscous:
- 3/4 cup vegetable broth
- 1/4 teaspoon McCormick® Cinnamon, Ground
- 1/4 teaspoon McCormick® Ginger, Ground
- 2/3 cup whole wheat couscous
- 1/4 cup golden raisins
- Chopped fresh mint (optional)
- Toasted sliced almonds (optional)
directions
Preparation
- 1
1. For the Stew, heat oil in 3-quart saucepan on medium-high heat. Add bell peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute. Stir in beans, tomatoes and water. Bring to boil. Reduce heat to medium-low; simmer, covered, 20 minutes or until vegetables are tender.
- 2
2. For the Couscous, bring broth, cinnamon and ginger to boil in medium saucepan on high heat. Remove from heat. Stir in couscous and raisins. Cover. Let stand 5 minutes or until the liquid is absorbed. Fluff couscous with fork.
- 3
3. Serve stew over couscous in large soup bowls. Sprinkle with mint and almonds, if desired.
Nutritional Information
- 1
Calories: 272
- 2
Fat: 4 g
- 3
Carbohydrates: 50 g
- 4
Cholesterol: 0 mg
- 5
Sodium: 477 mg
- 6
Fiber: 10 g
- 7
Protein: 9 g
Source: Wendy
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