Moroccan Summer Vegetable and Sausage Stew |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 8 |
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A healthy, hearty stew from Cooking Light. Serving: 1 1/3 c. stew, 3/4 c. couscous, and 2 T. cheese-401 calories, 10-8 g. fat, 55.8 g carb, 8.9 g fiber, 60 mg cholesterol. Ingredients:
2 teaspoons olive oil |
2 cups chopped onions |
1 lb hot italian turkey sausage |
5 cups cubed eggplants (3/4 inch cubes) |
4 cups coarsely chopped yellow onions |
1 cup fat-free chicken broth |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1/2 teaspoon salt |
1/4-1/2 teaspoon crushed red pepper flakes |
4 garlic cloves, minced |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/3 cup golden raisin |
3 tablespoons chopped fresh thyme |
6 cups hot cooked couscous |
1 cup crumbled feta cheese |
Directions:
1. Heat the oil in a 6-quart pressure cooker over medium-high heat.
2. Add in the onion; stir/saute for 2 minutes.
3. Add in the sausage; stir/saute for 2 minutes (stir to crumble).
4. Add in eggplant and next 9 ingredients; stir to combine.
5. Close lid securely; bring to high pressure over high heat.
6. Adjust heat to medium or level needed to maintain high pressure; cook for 4 minutes.
7. Remove cooker from heat and place under cold running water.
8. Remove lid and stir in raisins and thyme.
9. Serve stew over couscous and top with crumbled cheese.
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