Moroccan Summer Vegetable and Sausage Stew

Name: Moroccan Summer Vegetable and Sausage Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 439 grams chickpeas (garbanzo beans), drained; 411 grams diced tomatoes, undrained; 1 liters hot cooked couscous; 0 teaspoons crushed red pepper; 1 liters (3/4-inch) cubed eggplant (about 1 1/2 pounds); 237 milliliters fat-free, less-sodium chicken broth; 113 grams cup crumbled feta cheese; 3 Tbsps chopped fresh thyme; 3 garlic cloves, minced; 79 milliliters golden raisins; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 454 grams hot turkey Italian sausage; 2 teaspoons olive oil; 473 milliliters chopped onion; 1 teaspoons salt; 454 grams cups coarsely chopped yellow squash (about

Moroccan Summer Vegetable and Sausage Stew requires roughly 45 minutes from start to finish. This main course has 398 calories, 21g of protein, and 11g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have ground cumin, canned tomatoes, eggplant, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a 6-quart pressure cooker over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pressure Cooker

Add onion, and saut 2 minutes.

Ingredients you will need

Onion

Remove casings from sausage.

Ingredients you will need

Sausage

Add sausage to cooker; cook 2 minutes, stirring to crumble.

Ingredients you will need

Sausage

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.

Ingredients you will need

Eggplant