Moroccan Fava Bean Stew

Moroccan Fava Bean Stew

1 large onion, diced
1 red bell pepper, seeded and diced
1 tomato, cored and diced
3 or 4 cloves garlic, minced
2 cups water
2 cups diced pumpkin or butternut or acorn squash
1 cup cooked small fava or cranberry beans, drained
1 cup cooked or canned chick peas, drained
2 tablespoons minced fresh parsley
2 tablespoons harissa (Moroccan chile paste)
1 cup couscous

1. Saute onions and bell pepper in 2 tablespoons water for about 5 minutes.Add tomato and garlic and cook for 4 minutes more.

2. Stir in the remaining ingredients (except couscous) and cook for 30 minutes over medium heat until the squash is tender. Stir occasionally.

2. Stir in the couscous, cover and let sit for 10 minutes.

Source: Lean Bean Cuisine, by Jay Solomon