Moroccan Summer Vegetable and Sausage Stew

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 24%
  • Fat: 10.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 21.7g
  • Carbohydrate: 55.8g
  • Fiber: 8.9g
  • Cholesterol: 60mg
  • Iron: 2.8mg
  • Sodium: 885mg
  • Calcium: 151mg


  • 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


  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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