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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat. | 2. Add potatoes, squash, onions, and carrots. | 3. Stir frequently for about 10 minutes until onions are golden brown. | 4. Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes. | 5. Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork. | 6. Meanwhile prepare couscous as directed on package, using broth instead of water. | 7. Stir cilantro into stew and adjust seasoning with salt if desired. | 8. Serve over warm couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
red potato	2		unpeeled cut	635.0301	144.2425	17.1458	1.2701
butternut squash	1		peeled seeded cut	-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
tomato juice	1	can	chopped	61.934	12.8604	3.0967	1.0565
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon	ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608
vegetable broth	2	cups	divided	324.72	52.644	11.9064	7.6752
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.