Moroccan Bean and Pepper Stew

Ingredients

• 1 ½ cup(s) chopped onions
• 2 teaspoon(s) McCormick® Cinnamon, Ground
• 1 teaspoon(s) McCormick® Garlic Powder
• ½ teaspoon(s) McCormick® Cumin, Ground
• ½ teaspoon(s) McCormick® Ginger, Ground
• ¼ teaspoon(s) McCormick® Red Pepper, Ground
• ¼ teaspoon(s) McCormick® Sea Salt Grinder
• + 16 more ingredients
• • 1 can(s) (16 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 1 can(s) (15 ½ ounces) red kidney beans, drained and rinsed
  • 1 can(s) (14 ½ ounces) diced tomatoes, undrained
  • 1 cup(s) water
  • ¼ teaspoon(s) McCormick® Cinnamon, Ground
  • ¼ teaspoon(s) McCormick® Ginger, Ground
  • ²/₃ cup(s) whole wheat couscous
  • ¼ cup(s) golden raisins
  • Chopped fresh mint (optional)
  • Moroccan Bean and Pepper Stew:
  • Couscous:
  • ¾ cup(s) vegetable broth
  • Toasted sliced almonds (optional)
  • 2 cup(s) chopped yellow or red bell peppers
  • 2 cup(s) cubed peeled butternut squash
  • 1 tablespoon(s) olive oil

1. For the Stew, heat oil in 3-quart saucepan on medium-high heat. Add bell peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute. Stir in beans, tomatoes and water. Bring t...

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