Moroccan Stew

1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 (4 inch) cinnamon stick
salt and pepper to taste
1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
2 large carrots, sliced
2 cups vegetable broth
1 cup water
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can canned diced/crushed/stewed tomatoes with their juice
1 cup pitted green olives
1/2 teaspoon lemon zest
1 (10 ounce) box uncooked couscous
6 tablespoons plain yogurt
6 tablespoons chopped fresh cilantro

Sautee onion and garlic in olive oil with cumin and cinnamon stick. When onion is well cooked and clear, add squash, carrots, vegetable broth, water, beans, tomatoes. Simmer for 30-40 mins until squash is tender. Cook couscous according to directions on the box. When stew is ready, remove from heat and stir in lemon zest and olives. Garnish with salt, pepper, and cilantro. Serve over couscous.

I adapted this from an Allrecipes post and it turned out to be delicious. I think adding raisins would be a nice authentic Moroccan touch, but my husband doesn't like sweet and savory mixed, so I left them out this time.

Rating: 5 stars