Moroccan Summer Vegetable And Sausage Stew

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2 teaspoons olive oil

2 cups chopped onion

1 pound hot turkey Italian sausage

5 cups (3/4-inch) cubed eggplant (about 1 1/2 pounds)

4 cups coarsely chopped yellow squash (about 1 pound)

1 cup fat-free, less-sodium chicken broth

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1 (14.5-ounce) can diced tomatoes, undrained

1/3 cup golden raisins

3 tablespoons chopped fresh thyme

6 cups hot cooked couscous

1 cup (4 ounces) crumbled feta cheese

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