Recipe Cottage


LOCATION: Recipes >> African >> Vegetable Stew 02

Print this Recipe    Vegetable Stew 02

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


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.