Moroccan Summer Vegetable and Sausage Stew

A healthy, hearty stew from Cooking Light. Serving: 1 1/3 c. stew, 3/4 c. couscous, and 2 T. cheese--401 calories, 10-8 g. fat, 55.8 g carb, 8.9 g fiber, 60 mg cholesterol.

• Ready In: 53 mins
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 2  cups  chopped onions
• 1  lb  hot Italian turkey sausage
• 5  cups  cubed eggplants (3/4 inch cubes)
• 4  cups  coarsely chopped yellow onions
• 1  cup fat-free chicken broth
• 1  tablespoon ground cumin
• 1  tablespoon ground coriander
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 4  garlic cloves, minced
• 1 (15 1/2ounce) can chickpeas, rinsed and drained
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1⁄3 cup golden raisin
• 3  tablespoons  chopped fresh thyme
• 6  cups  hot  cooked couscous
• 1  cup  crumbled feta cheese

Directions

1. Heat the oil in a 6-quart pressure cooker over medium-high heat.
2. Add in the onion; stir/saute for 2 minutes.
3. Add in the sausage; stir/saute for 2 minutes (stir to crumble).
4. Add in eggplant and next 9 ingredients; stir to combine.
5. Close lid securely; bring to high pressure over high heat.
6. Adjust heat to medium or level needed to maintain high pressure; cook for 4 minutes.
7. Remove cooker from heat and place under cold running water.
8. Remove lid and stir in raisins and thyme.
9. Serve stew over couscous and top with crumbled cheese.