Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

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 saut� 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.