Tunisian Vegetable Stew (Tunisia)

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TUNISIAN VEGETABLE STEW

 

This lovely stew makes an ideal quick meal that is flavorful and healthful.

Serve on couscous or other grain.

 

1½ cups thinly sliced onions

2 tablespoons olive oil

3 cups thinly sliced cabbage

dash of salt

1 large green bell pepper, cut in thin strips

2 teaspoons ground coriander

½ teaspoon turmeric

¼ teaspoon cinnamon

1/8 teaspoon cayenne pepper, (or to taste)

1 28 oz. can undrained, chopped tomato

1 16 oz. can drained garbanzo beans

1/3 cup currents or raisins

1 tablespoon fresh lemon juice

2 cups cooked couscous

4 tablespoons feta cheese

toasted slivered almonds

salt, to taste

 

In a large non-stick dutch oven, sauté the onions in olive oil for 5

minutes, or until softened. Add the cabbage, sprinkle with salt, and

continue to sauté for at least 5 minutes, stirring occasionally. Add the

bell pepper, coriander, turmeric, cinnamon, and cayenne to the pot and sauté

for another minute or so. Stir in the tomatoes, chick peas, and currents or

raisins, and simmer, covered, for about 15 minutes, until the vegetables are

just tender. Add the lemon juice and salt to taste. Serve over couscous, top

with crumbled feta cheese, and toasted almonds if you like

 

4 servings

 

513 kcal per serving

 

country : Tunisia

course : vegetarian dish

 

source : internet

 

 

 

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