Moroccan Bean and Pepper Stew

Name: Moroccan Bean and Pepper Stew
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Moroccan,
Ingredients: 1 tbsp olive oil; 2 cups chopped yellow or red bell peppers; 2 cups cubed peeled butternut squash; 1 1/2 cups chopped onions; 2 tsps McCormick® Cinnamon, Ground; 1 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Cumin, Ground; 1/2 tsp McCormick® Ginger, Ground; 1/4 tsp McCormick® Red Pepper, Ground; 1/4 tsp 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; 3/4 cup vegetable broth; 1/4 tsp McCormick® Cinnamon, Ground; 1/4 tsp McCormick® Ginger, Ground; 2/3 cup whole wheat couscous; 1/4 cup golden raisins

Cinnamon, ginger and red pepper warms up the flavors of this bean stew that’s filled with good nutrition. It’s as easy to make as chili, but with terrific exotic flavors.

15m

PREP TIME

30m

COOK TIME

248

CALORIES

19

INGREDIENTS

Servings: 6 (1 cup stew and 1/3 cup couscous)

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® Ground Cinnamon
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Ground Cayenne Red Pepper
1/4 teaspoon 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® Ground Cinnamon
1/4 teaspoon McCormick® Ground Ginger
2/3 cup whole wheat couscous
1/4 cup golden raisins

KEY PRODUCTS

INSTRUCTIONS

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 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 Serve stew over couscous in large soup bowls. Sprinkle with chopped fresh mint and toasted sliced almonds, if desired.