Moroccan Black Bean Stew (vegan)

Serves 6

4 cups cooked couscous
1/2 onion, diced
1 small sweet potato (yam), peeled and diced
1 small zucchini, diced
1 red capsicum (bell pepper), diced
1/4 cup olive oil
3 tablespoons flour
2 tablespoons sugar
2 teaspoons curry powder
1 teaspoon cinnamon
2 cups vegetable broth
2 cups cooked black beans
1/2 cup raisins
Salt to taste

1. In a large pot, saute the onion, potato, zucchini, and capsicum in the oil until the vegetables are tender. Reduce heat to low.

2. Add flour, sugar, curry, and cinnamon. Saute for 1 minute.

3. Add vegetable broth, black beans, and raisins. Turn up the heat and cook stew until hot and thickened. Add salt to taste.

4. Serve on a bed of couscous.