Moroccan Summer Vegetable And Sausage Stew

• 2 teaspoons olive oil
• 2 cups chopped onion
• 1 pound hot turkey Italian sausage
• 5 cups (3/4-inch) cubed eggplant (about 1 1/2 pounds)
• 4 cups coarsely chopped yellow squash (about 1 pound)
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/3 cup golden raisins
• 3 tablespoons chopped fresh thyme
• 6 cups hot cooked couscous
• 1 cup (4 ounces) crumbled feta cheese

1. Heat oil in a 6-quart pressure cooker over medium-high heat. Add onion, and saute 2 minutes. Remove casings from sausage. Add sausage to cooker; cook 2 minutes, stirring to crumble. 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. Remove from heat; place cooker under cold running water. Remove lid, and stir in raisins and thyme. Serve over couscous; sprinkle with cheese.

olive oil, onion, sausage, yellow squash, chicken broth, ground cumin, ground coriander, salt, red pepper, garlic, chickpeas, tomatoes, golden raisins, thyme, couscous, feta cheese

Taken from www.myrecipes.com/recipe/moroccan-summer-vegetable-sausage-stew (may not work)