Moroccan Summer Vegetable and Sausage Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Eggplant, onion, and summer squash join sausage, raisins, and feta cheese for a hearty dish that tastes as though it simmered for hours. Use kitchen scissors to split the sausage casings. Ingredients:
2 teaspoons olive oil |
2 cups chopped onion |
1 pound hot turkey italian sausage |
5 cups (3/4-inch) cubed eggplant (about 1 1/2 pounds) |
4 cups coarsely chopped yellow squash (about 1 pound) |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
3 garlic cloves, minced |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1/3 cup golden raisins |
3 tablespoons chopped fresh thyme |
6 cups hot cooked couscous |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. Heat oil in a 6-quart pressure cooker over medium-high heat. Add onion, and sauté 2 minutes. Remove casings from sausage. Add sausage to cooker; cook 2 minutes, stirring to crumble. Add eggplant and next 9 ingredients (eggplant through tomatoes). Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 4 minutes. Remove from heat; place cooker under cold running water. Remove lid, and stir in raisins and thyme. Serve over couscous; sprinkle with cheese.
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