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.