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Vegetable Stew Over Couscous




Source of Recipe


Woman's Day


List of Ingredients




1 Tbsp olive oil
1 large onion, sliced
1 zucchini (about 8 oz), sliced 1/2 in. thick
1 box (10 oz) couscous
1 cup frozen cut green beans
2 cups bottled marinara sauce
1 can (7.5 oz) eggplant appetizer (caponata)
1 can (19 oz) chickpeas, rinsed
Shredded mozzarella and/or Parmesan cheese (optional)



Recipe



1. Heat oil in a large nonstick skillet over high heat. Add onion and zucchini, and sauté 5 minutes until almost tender.

2. Meanwhile bring 2 cups water to a boil in a medium saucepan. Stir in couscous; remove from heat, cover and let stand 5 minutes until tender.

3. Add remaining ingredients (except cheese) to skillet; stir to mix. Bring to a boil, reduce heat, cover and simmer 5 minutes or until vegetables are tender.

4. Fluff couscous with a fork, spoon onto plates and top with stew. Serve with cheese, if desired.