Let's Get Cooking!

I love autumn or "the fall of the year" as my adorable brother-in-law likes to say!  In Chattanooga, we still have some of the yummy late summer produce available and a plethora of fall choices.  It's a great time to begin our culinary journey because if you're like me, you've never tasted some of the fall vegetables listed below.  Sunchoke anyone???  I am feeling courageous and ready to boldly go forth in search of strange new vegetables...

But not tonight!  This evening's dinner recipe is fairly tame though delightfully tasty and easy.  For those of you with the joyful duty of feeding picky eaters, I didn't get too much complaining from my crew of meat-and-potato fans.  (The operative phrase here is "too much").  It takes a while to re-educate the palate and in the meantime you may experience unexpected cravings for boxed macaroni and cheese or another packaged comfort food.  Overcome those primal urges by rolling up your sleeves, sharpening your knives and taking out your frustrations on an innocent squash.  (Chopping is therapeutic, I promise!)  Let me know how you fared and if you enjoyed this simple vegetable stew as much as I did! 

Turkish Vegetable Stew with Israeli Couscous

Adapted from WeightWatchers.com

Ingredients:

• 1 cup Israeli couscous or regular couscous (I used whole-grain Israeli couscous)
• 1 TB olive oil, divided
• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini or crook-neck squash, cut in half lengthwise and sliced into 1/2-inch thick slices
• 1 medium bell pepper (yellow or red adds color)
• 2 cloves garlic, minced or pressed
• 15 oz can garbanzo beans (chickpeas), drained and rinsed
• 14 1/2 oz can diced tomatoes in juices
• 1/2 cup water
• 1 ts cumin
• 1 ts salt (or a lot more if you're like me)
• 1/2 ts black pepper (I prefer white pepper for cooking and finishing with fresh-ground black)
• 1/2 cup green onions/ scallions, sliced (incl. white and green parts)
• 1/3 fresh dill
• 1/2 cup of crumbled feta cheese (I use the reduced-fat variety)

Instructions:

To make couscous, bring 1 3/4 cups water to boil in a medium saucepan; add couscous.  Reduce heat to low, cover and simmer until couscous is tender and liquid is absorbed; about 12 minutes.  Remove from heat and stir in 1 teaspoon of oil.  (If using packaged couscous, follow box directions).

Meanwhile, heat remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat.  Add eggplant and garlic; cook, stirring often until lightly browned, about 3 minutes.  Add zucchini and bell pepper; cook, stirring often, until veggies are crisp tender, about 5 minutes. 

Stir in garbanzo beans, tomatoes, water, cumin, salt and pepper.  Bring to a boil; reduce heat to low and simmer until veggies are just tender, about 5 minutes.  Remove from heat and stir in scallions and dill.

Serve on top of couscous and sprinkle with feta cheese.  **Delicious with pita bread warmed in foil and served with olive oil, melted butter or prepared hummus for dipping.  (Offer lots of pita...I found this is a foolproof way to sooth the savage beasts who believe veggies are not meant to be consumed by humans).  Enjoy!!!