Turkish vegetable stew with Israeli couscous
9
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This delicious, colorful, meatless main dish is sure to quickly become a healthy weeknight favorite. We love how easily it is to make, and it's impressive and hearty enough to serve at any dinner party. The stew features lots of eggplant, zucchini, yellow bell peppers, chickpeas, canned tomatoes, and ground cumin for lots of flavor and texture. It gets a bit of freshness and bite by stirring in scallions and fresh dill after it cooks. The stew is then served over Israeli couscous, which is a pea-sized form of pasta. Top it off with some pot or feta cheese to help bring it all together.
Ingredients
Uncooked couscous
1 cup(s)
Olive oil
1 Tbsp
Uncooked eggplant(s)
1 medium
Uncooked zucchini
2 medium
Yellow bell pepper(s)
1 medium
Chickpeas
15 oz
Canned tomatoes
14.5 oz
Water
0.5 cup(s)
Ground cumin
1 tsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Uncooked scallion(s)
0.5 cup(s)
Dill
0.333 cup(s)
Pot cheese
0.5 cup(s)
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.
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