Morroccan Chickpea-Veg Stew (cooking light)

1 T veg oil

2 c (1/2") cubed zucchini

1 c chopped onion

1/2 c chopped carrot

1 T minced garlic

1 c chicken broth

2 T raisins

1.25 t ground ginger

1.25 t ground cumin

.75 t ground coriander

.5 t salt

.25 t ground cinnamon

.25 t black pepper

2 x 15.5 oz cans chickpeas, drained

14.5 oz can no salt added stewed tomatoes, undrained

1/5 c water

1 c uncooked couscous

Heat oil in large nonstick skillet over med-high heat. Add zucchini, onion, carrot and garlic, saute 5 mins. Stir in broth through tomatoes, bring ot boil, cover and reduce heat. Simmer 8 mins or until tender, stirring occasionally.

Prepare couscous. Bring water to boil in med saucepan, Gradually stir in couscous. Remove, cover and let stand 5 mins. Fluff with fork.

Serve stew over couscous.

Serves 6 (1 cup stew and 1/2 c couscous)