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Moroccan Vegetable Stew


2 Tablespoons Water
1 Teaspoon Neutral Oil
2 Medium Carrots, Sliced Thinly
2 Cups Peeled and Cubed Butternut Squash
1 Cup Diced Onion
2 Cloves Minced Garlic (2 Teaspoons)
1 Teaspoon Ground Cumin
2 Cups Cooked Chickpeas
2 Cups Thinly Sliced Seitan or Rehydrated Soy Curls
1 14-Ounce Can Diced Tomatoes
1 1/2 Cups Vegetable Broth
1/3 Cup Frozen Peas
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/8 Teaspoon Crushed Red Pepper Flakes

1 Cup Dry Couscous
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Lemon Zest



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