Turkish Vegetable Stew with Israeli Couscous 

Servings |  4 [I multiplied times 4, more or less. Mostly more.]
Preparation Time |  25 min
Cooking Time |  20 min

Ingredients 

1 cup uncooked couscous, Israeli or toasted variety [I used ordinary couscous.] 
1 Tbsp olive oil 
1 medium eggplant(s), cut into 1-inch chunks [I left this out.]
2 medium zucchini, cut in half lengthwise, sliced 1/2-inch thick 
1 medium yellow pepper(s), cut in 1-inch chunks [I used all colors of pepper.]
15 oz canned garbanzo beans, drained and rinsed 
14 1/2 oz canned tomatoes, diced, with roasted garlic 
1/2 cup water 
1 tsp ground cumin 
1/2 tsp table salt 
1/2 tsp black pepper 
1/2 cup scallion(s), sliced 
1/3 cup dill, fresh, chopped [I used the dried kind.] 
1/2 cup pot cheese, or crumbled fat-free feta [Fat-free feta is not that bad.]


Instructions [My actions were very loosely based on these.] 

To make couscous, bring 1 3 /4 cups water to a boil in a medium saucepan. 
Add couscous. Reduce heat to low, cover and simmer until couscous is 
tender and liquid is absorbed, about 12 minutes. Remove from heat and stir in 
1 teaspoon of oil. 

While couscous cooks, make stew. Heat remaining 2 teaspoons of oil in a 
large nonstick skillet over medium-high heat. Add eggplant; cook, stirring 
often, until lightly browned, about 3 minutes. Add zucchini and yellow pepper; 
cook, stirring often, until vegetables are crisp-tender, about 5 minutes. 

Stir in chickpeas, tomatoes, water, cumin, salt and pepper. Bring to a boil; 
reduce heat to low and simmer until vegetables are tender, about 5 minutes. 
Remove from heat and stir in scallions and dill.

To serve, spoon a scant 3 /4 cup of couscous onto each of 4 serving plates or 
bowls and top each with 1 1/2 cups of stew. Sprinkle each with 2 tablespoons 
of cheese and serve.

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