Couscous Moroccan Stew Recipe

Ingredients
<br>- 1 (16 ounce) package Mann's Vegetable Medley
<br>- 2 cups garbanzo beans (chickpeas), rinsed and drained
<br>- 1 zucchini, coarsely chopped
<br>- 1 tablespoon lemon juice, fresh
<br>- 1 (14.5 ounce) can chicken broth, canned, low sodium
<br>- 1 (14.5 ounce) can tomatoes, canned, diced
<br>- 1 red bell pepper, chopped
<br>- 1 green bell pepper, chopped
<br>- 1 1/2 cups red-skinned potato, chopped
<br>- 1 yellow onion, coarsely chopped
<br>- 1 (16 ounce) package Mann's Rainbow Salad
<br>- 8 ounces tomato sauce
<br>- 1 1/2 teaspoons garlic, minced
<br>- 1 teaspoon cinnamon, ground
<br>- 1 teaspoon coriander, ground
<br>- 1/2 teaspoon cumin, ground
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon black pepper, freshly ground
<br>- 1/4 teaspoon sugar
<br>- 10 ounces couscous (Moroccan pasta)
<br>- 1 1/2 tablespoons fresh herbs, for garnish (mint, cilantro or parsley)
<br><p></p>Directions
<br>step 1: In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes.
<br>step 2: Stir in Mann's Vegetable Medley, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes. Serve warm with couscous and sprinkle with chopped mint.
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Ingredients
- 1 (16 ounce) package Mann's Vegetable Medley
- 2 cups garbanzo beans (chickpeas), rinsed and drained
- 1 zucchini, coarsely chopped
- 1 tablespoon lemon juice, fresh
- 1 (14.5 ounce) can chicken broth, canned, low sodium
- 1 (14.5 ounce) can tomatoes, canned, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups red-skinned potato, chopped
- 1 yellow onion, coarsely chopped
- 1 (16 ounce) package Mann's Rainbow Salad
- 8 ounces tomato sauce
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon cinnamon, ground
- 1 teaspoon coriander, ground
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon sugar
- 10 ounces couscous (Moroccan pasta)
- 1 1/2 tablespoons fresh herbs, for garnish (mint, cilantro or parsley)

Directions
step 1: In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes.
step 2: Stir in Mann's Vegetable Medley, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes. Serve warm with couscous and sprinkle with chopped mint.

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