Moroccan Black Bean Stew (vegan)
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.