1. In a 12 inch skillet, heat oil over medium heat until hot. Add onion and cook until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds. 2. Add tomatoes, broth, beans, and potato; cover and heat to boiling over medium high heat. Reduce heat to medium and cook 10 minutes. 3. Stir in zucchini, cover, and cook until vegetables are tender. 4. Meanwhile, prepare couscous as label directs. 5. Stir mint into stew. Serve over couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
