Search This Blog

Saturday, December 24, 2011

Mediterranean Couscous Stew

I made up this recipe while I was at college so I can attest to the fact that it can be made without a lot of special ingredients and in only one pot.

Mediterranean Couscous Stew
Serves 4
Takes about 30 minutes

Simple and fast but delicious, this stew can be made using mostly ingredients that you're likely to have in your cabinets or you can make it a little fancier by adding eggplant.  Israeli couscous comes in larger pearls than normal couscous for a really pleasant texture.  You could probably use regular couscous in this recipe, as well, but the texture would be much different.

¾ cup dried Israeli couscous
2 cups of water
1 small eggplant, peeled and diced (optional)
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can garbanzo beans
3 tbsp margarine
1 tsp coriander
2 tsp onion powder
1 ½ tsp cumin powder
2 tsp dried dill
½ tsp turmeric
1 tsp salt

1. Boil the water in a pot.  Once the water is boiling, add the Israeli couscous, eggplant, and garlic.  Bring back to a boil then lower to a simmer and cook for 10 minutes, covered.
2. Stir in the margarine until it melts.  Add tomatoes, garbanzos, and spices.  Bring to a boil.  Lower heat and simmer, uncovered for about 10 minutes
3. Serve hot.

No comments:

Post a Comment