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Moroccan Bean and Pepper Stew
main dishes

Moroccan Bean and Pepper Stew

(5.0 Average )
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

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Ingredients

6

(1 cup stew and 1/3 cup couscous)

Servings

Moroccan Bean and Pepper Stew

Couscous

Instructions

  • 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.

  • 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.

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

Nutrition information (per Serving)

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