Moroccan Summer Vegetable and Sausage Stew

recipe
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.

Yield:

8 servings (serving size: about 1 1/3 cups stew, 3/4 cup couscous, and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 401
Caloriesfromfat 24 %
Fat 10.8 g
Satfat 4 g
Monofat 3.7 g
Polyfat 2.2 g
Protein 21.7 g
Carbohydrate 55.8 g
Fiber 8.9 g
Cholesterol 60 mg
Iron 2.8 mg
Sodium 885 mg
Calcium 151 mg

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

Preparation

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.

Note:

Robin Kline,

May 2004
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