Turkish Vegetable Stew with Israeli Couscous
- Total Time
This exotic, meatless main dish is sure to become a favorite. It’s served over Israeli couscous, a pea-sized form of pasta.
uncooked couscous1 cup(s), Israeli or toasted variety
olive oil1 Tbsp, divided
uncooked eggplant(s)1 medium, cut into 1-inch chunks
uncooked zucchini2 medium, cut in half lengthwise and then sliced into 1/2-inch-thick pieces
yellow pepper(s)1 medium, cut in 1-inch chunks
chickpeas15 oz, drained and rinsed
canned tomatoes14 ½ oz, diced, with roasted garlic
ground cumin1 tsp
table salt½ tsp
black pepper½ tsp
uncooked scallion(s)½ cup(s), sliced
dill⅓ cup(s), fresh, chopped
pot cheese½ cup(s), or crumbled fat-free feta cheese
- 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 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.
- 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.