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.