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Moroccan Summer Vegetable and Sausage Stew

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

Nutrition 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

How to Make It

  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.