Mediterranean Cuisine

Ingredients:

• 1  tablespoon  vegetable oil
• 2  cups  (1/2-inch) cubed zucchini
• 1  cup  chopped onion
• 1/2  cup  chopped carrot
• 1  tablespoon  bottled minced garlic
• 1  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  raisins
• 1 1/4  teaspoons  ground ginger
• 1 1/4  teaspoons  ground cumin
• 3/4  teaspoon  ground coriander
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  black pepper
• 2  (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
• 1  (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 1/2  cups  water
• 1  cup  uncooked couscous

Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Serve the stew over couscous