In large saucepan over medium heat, bring potatoes and water to cover to boil. Reduce heat to medium and simmer for 8 to 10 minutes until tender. *Meanwhile, prepare couscous according to package directions, but without margarine or butter; keep warm. (You can find couscous in the pasta section of your grocery store, or you may substitute rice in its place). In a 12 inch skillet over medium heat, heat oil; add red pepper, onion, and garlic.Cook 3 to 4 minutes, stirring occasionally until vegetables are just beginning to brown. Add fresh tomatoes, cook, stirring one minute. Stir in canned tomato, tomato paste, half of the parsley, and cumin, cook and stir for 2 minutes to heat thru. Drain potatoes, stir into mixture in skillet along with the garbanzo beans, salt, and black pepper. Bring to a boil, reduce heat to low. Simmer 5 minutes longer, stirring occasionally until flavors are blended, adding up to 1/2 cup tomato or V8 juice if necessary to moisten. Spoon stew over couscous or rice to serve, sprinkle with remaining parsley. 298 cal, (12% from fat), 4g fat, 0 cholesterol, 620mg sodium, 58g carb, 10g protein. Posted to MM-Recipes Digest by "Renate S."
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 312.8mg||11 %|
|Potassium 347.8mg||9 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 11.1g|
|Protein 3.2g||5 %|
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Calories per serving: 75
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