Turkish Vegetable Stew with Israeli Couscous
6
Points® value
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
This exotic, meatless main dish is sure to become a familiar favourite. It's served over Israeli couscous, a pea-sized form of pasta.
Ingredients
Uncooked couscous
1 cup(s), Israeli or toasted variety
Olive oil
1 tbsp(s)
Uncooked eggplant
1 medium, cut into 1-inch chunks
Zucchini
2 medium, cut in half lengthwise, sliced 1/2-inch thick
Yellow bell pepper
1 medium, cut in 1-inch chunks
Chickpeas
15 oz, drained and rinsed
Canned diced tomatoes
14½ oz, with roasted garlic
Cumin seeds
1 tsp(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es)
Uncooked scallions
½ cup(s), sliced
Fresh dill
⅓ cup(s), fresh, chopped
Pot cheese
½ cup(s), or crumbled fat-free feta
Water
½ cup(s)