We reinvented this well-spiced North African stew as a yummy, veggie-packed casserole. Serve it with fluffy couscous for a delicious twist on tradition.
What You Need
Original recipe yields 10 servings
2/3 cup couscous, uncooked
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 onion, chopped
1 red pepper, chopped
1/2 tsp. each ground cinnamon, ground cumin and garlic powder
2 cups chopped butternut squash
1 lb. fresh mushroom s, cut in half
1 can (28 oz.) diced tomatoes, drained
1 cup vegetable broth
1 can (19 oz.) chickpeas (garbanzo beans), rinsed
2 Tbsp. chopped fresh cilantro
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Let's Make It
Cook couscous as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add seasonings; cook and stir 1 min. Add squash and mushrooms; mix well.
Stir in tomatoes and broth; cover. Simmer on medium heat 15 min. or until squash is almost tender, stirring occasionally. Stir in chickpeas; cover. Cook 10 min., stirring occasionally. Stir in cilantro. Serve over couscous.
Add 1/4 cup chopped dates to cooked vegetable mixture in skillet along with the chickpeas.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.