Crockpot Mediterranean Stew Over Couscous

by olga

Servings: 6 servings

INGREDIENTS

1 eggplant, cubed
2 zucchini, cubed
1 butternut squash, cubed
1 onion, chopped
1 tomato, chopped
1 carrot, sliced
1 clove garlic, minced
1/3 cup raisins
1 (14 oz.) can tomato sauce
1/4 cup water
1 teaspoon vegetable broth powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes

FOR THE COUSCOUS:

3 cups vegetable broth
1/2 teaspoon salt
2 cups couscous

INSTRUCTIONS

Sprinkle the cubed eggplant with salt and let drain in a colander for 20 minutes; rinse, pat dry, and add to slow cooker.

Combine all the remaining ingredients except broth, salt, and couscous in the slow cooker.

Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

In a saucepan, combine the broth and salt, and bring to a boil; stir in the couscous, cover, and remove from heat.

Let the couscous sit for 5 minutes; then fluff with a fork, and serve with stew over the top. Serves 6.

TIP: While a little more expensive, precut squash is a real time saver.

200 Slow Cooker Recipes

CHEF COMMENTS

Members of the squash family get together in this spicy stew and couscous entrée. A wonderful aroma.

Tagged: soups, stews, vegetablestew add tags

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