Tunisian Vegetable Stew

This Tunisian vegetable stew is seasoned with various Middle Eastern spices that give it a fantastic edge; the toasted almonds give it a wholesome flavour and balance the spices! Easy to make with leftover vegetables. Use any vegetables that are in season, no need to not limit yourself to the recipe. 

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2 medium onions
2 tbsp olive oil
1/2 a large cabbage head
dash of salt
1 large green bell pepper
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp 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 tbsp fresh lemon juice
1 cup raw couscous
4 tbsp feta cheese
slivered almonds
salt, to taste


  • Thinly slice the onion
  • Cut the cabbage and the peppers in thin strips
  • Toast the almonds until golden brown
  • Cook the couscous accoding to the instructions on the package

1. In a large non-stick oven, sauté the onions in olive oil for 5 minutes, or until softened.

2. Add the cabbage, sprinkle with salt, and continue to sauté for at least 5 minutes, stirring occasionally.

3. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the pot and sauté for another minute for so.

4. Stir in the tomatoes, chick peas, and currents or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender.

5. Add the lemon juice and salt to taste.

6. Serve over couscous, top with crumbled feta cheese, and toasted almonds.

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