Turkish Vegetable Stew with Israeli Couscous

Total Time
45 min
25 min
20 min
This exotic, meatless main dish is sure to become a favorite. 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, divided

uncooked eggplant(s)

1 medium, cut into 1-inch chunks

uncooked zucchini

2 medium, cut in half lengthwise and then sliced into 1/2-inch-thick pieces

yellow pepper(s)

1 medium, cut in 1-inch chunks


15 oz, drained and rinsed

canned tomatoes

14½ oz, diced, with roasted garlic


½ cup(s)

ground cumin

1 tsp

table salt

½ tsp

black pepper

½ tsp

uncooked scallion(s)

½ cup(s), sliced


cup(s), fresh, chopped

pot cheese

½ cup(s), or crumbled fat-free feta cheese


  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.

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