Photo of Turkish Vegetable Stew with Israeli Couscous by WW

Turkish Vegetable Stew with Israeli Couscous

6 - 8
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
This exotic, meatless main dish is sure to become a familiar favourite. It's served over Israeli couscous, a pea-sized form of pasta.


Uncooked couscous

1 cup(s), Israeli or toasted variety

Olive oil

1 tbsp(s)

Uncooked eggplant(s)

1 medium, cut into 1-inch chunks

Uncooked zucchini

2 medium, cut in half lengthwise, sliced 1/2-inch thick

Yellow pepper(s)

1 medium, cut in 1-inch chunks


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

Uncooked scallion(s)

½ cup(s), sliced

Fresh dill

cup(s), fresh, chopped

Pot cheese

½ cup(s), or crumbled fat-free feta


½ cup(s)


  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 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.
  4. 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.