Morocan-Spiced Sweet Potato Medley

2 Teaspoons olive oil
1 medium yellow onion, chopped
3 Garlic cloves, crushed with garlic press
1 1/2 teaspoons curry powder
1/2 teaspoons ground cumin
1/4 teaspoon ground allspice
1 can (14 1/2 once) diced tomatoes
1 can (14 1/2 once) vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 inch pieces
2 small zucchini, cut into 3/4 inch pieces
1 Cup whole-grain couscous


1) In a nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook until tender, 8-10 minutes. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
2) Add tomatoes, broth, beans, and sweet 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, about 10 minutes.
4) meanwhile, prepare couscous as label directs.
5) Serve stew with couscous.
6) Enjoy!