Turkish Vegetable Stew with Israeli Couscous


Core Recipe
Servings | 4
Preparation Time | 25 min
Cooking Time | 20 min
Level of Difficulty | Moderate

main meals | This exotic, meatless main dish is sure to become a favorite. It’s served over Israeli couscous, a pea-sized form of pasta.

1 cup uncooked couscous, Israeli or toasted variety
1 Tbsp olive oil, divided
1 medium eggplant(s), cut into 1-inch chunks
2 medium zucchini, cut in half lengthwise and then sliced into 1/2-inch-thick pieces
1 medium yellow pepper(s), cut in 1-inch chunks
15 oz canned garbanzo beans, drained and rinsed
14 1/2 oz canned tomatoes, diced, with roasted garlic
1/2 cup water
1 tsp ground cumin
1/2 tsp table salt
1/2 tsp black pepper
1/2 cup scallion(s), sliced
1/3 cup dill, fresh, chopped
1/2 cup pot cheese, or crumbled fat-free feta cheese

Instructions


1. To make couscous, bring 1 3/4 cups water to a boil in a medium saucepan; add couscous. Reduce heat to low, cover and simmer until couscous is tender and liquid is absorbed, about 12 minutes. Remove from heat and stir in 1 teaspoon of oil.
2. While couscous cooks, make stew. Heat remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add eggplant; cook, stirring often, until lightly browned, about 3 minutes. Add zucchini and yellow pepper; cook, stirring often, until vegetables are crisp-tender, about 5 minutes.
3. Stir in garbanzo beans, tomatoes, water, cumin, salt and pepper. Bring to a boil; reduce heat to low and simmer until vegetables are tender, about 5 minutes. Remove from heat and stir in scallions and dill.
4. To serve, spoon a scant 3/4 cup of couscous onto each of 4 serving plates or bowls and top each with 1 1/2 cups of stew. Sprinkle each with 2 tablespoons of cheese and serve.



Notes

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