Turkish Vegetable Stew with Israeli Couscous
1 cup(s), Israeli or toasted variety
1 medium, cut into 1-inch chunks
2 medium, cut in half lengthwise, sliced 1/2-inch thick
1 medium, cut in 1-inch chunks
15 oz, drained and rinsed
Canned diced tomatoes
14½ oz, with roasted garlic
½ cup(s), sliced
⅓ cup(s), fresh, chopped
½ cup(s), or crumbled fat-free feta
- 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.
- 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.
- Stir in chickpeas, 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.
- To serve, spoon a scant 3 /4 cup of couscous onto each of 4 serving plates and top each with 1 1/2 cups of stew. Sprinkle each with 2 tablespoons of feta cheese and serve.