MOROCCAN VEGETABLE STEW WITH COUSCOUS (TUESDAY)

1 tablespoon canola oil 2 medium zucchini, coarsely

chopped

1 medium onion, chopped 1 large carrot, chopped 1 tablespoon minced garlic 1 cup unsalted vegetable broth 1 1/2 teaspoons ground ginger 1 1/2 teaspoons cumin

3/4 teaspoon ground coriander 1/2 teaspoon coarse salt

1/4 teaspoon cinnamon

1/4 teaspoon black pepper 2 (15-ounce) cans reducedsodium chickpeas, rinsed 1 (14 1/2-ounce) can stewed

tomatoes with juice

1 1/2 cups water or unsalted

vegetable broth

1 cup couscous

Heat oil in a large nonstick skillet over medium-high. Add zucchini, onion, carrot and garlic; cook 5 minutes. Stir in broth, ginger, cumin, coriander, salt, cinnamon, pepper, chickpeas and tomatoes with juice; bring to boil. Cover, reduce heat to low and simmer 8 minutes or until vegetables are softened; stir occasionally. Meanwhile, bring water or additional broth to boil in medium pot; remove from heat. Add couscous; cover and let stand 5 minutes. Fluff with fork. Serve stew over couscous. Serves 6.

Per serving: 293 calories (percent calories from fat, 14), 12 grams protein, 51 grams carbohydrate, 9 grams fiber, 5 grams fat (0.3 gram saturated fat), no cholesterol, 707 milligrams sodium.