Moroccan Stew

Moroccan Stew


Prep 10 minutes
Cook 30 minutes Stand 5 minutes
Makes 4 servings

  • 1 container (32-ounce) vegetable broth, Health Valley®

  • 1 box (5.7-ounce) curry-flavored couscous, Near East®

  • 1 bag (12-ounce) frozen broccoli, cauliflower, and carrots, Birds Eye®

  • 1 can (15-ounce) organic garbanzo beans, rinsed and drained, Eden®

  • 1 can (14.5-ounce) organic diced tomatoes, Muir Glen®

  • 1 cup dried apricots, Sun-Maid®

  • 1⁄2 cup frozen chopped onions, Ore-Ida®

  • 1 tablespoon lemon juice, ReaLemon®

  • 2 teaspoons crushed garlic, Christopher Ranch®

  • 1 teaspoon ground cinnamon, McCormick®

  • 1⁄4 teaspoon cayenne pepper, McCormick®

1. In a large pot, combine vegetable broth, curry packet from the couscous, frozen vegetables, beans, tomatoes, apricots, onions, lemon juice, garlic, cinnamon, and cayenne pepper.
2. Bring to a boil over medium-high heat; reduce heat. Simmer for 30 minutes. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes.

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