Moroccan Summer Vegetable and Sausage Stew

• 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
• 12 teaspoon salt
• 14-12 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 13 cup golden raisin
• 3 tablespoons chopped fresh thyme
• 6 cups hot cooked couscous
• 1 cup crumbled feta cheese

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.

olive oil, onions, hot italian turkey sausage, eggplants, yellow onions, chicken broth, ground cumin, ground coriander, salt, red pepper, garlic, chickpeas, tomatoes, golden raisin, thyme, couscous, feta cheese

Taken from www.food.com/recipe/moroccan-summer-vegetable-and-sausage-stew-119443 (may not work)