Recipe ingredients and directions:

Tunisian Vegetable Stew

1 1/2 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

1/2 teaspoon turmeric

1/4 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, sauti the onions in olive oil for

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

and continue to sauti for at least 5 minutes, stirring occasionally.

Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to

the pot and sauti 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

Category: African Recipes