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
How to Make It
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.
Really enjoyed eating this with some Israeli couscous. I didn't use a pressure cooker, so I simmered it about 2 hrs. Until the eggplant was very soft and flavorful. I used dried thyme and added it with the raisins along with the 9 other ingredients accidentally. But it was delicious. Will make it again.
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