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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 tsp. vegetable broth powder
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. cinnamon
1/4 tsp. paprika
1/4 tsp. red pepper flakes
Couscous
3 cups vegetable broth
1/2 tsp. salt
2 cups couscous
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Directions:
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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
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Comments from olga
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Members of the squash family get together in this spicy stew and couscous entrée. A wonderful aroma.
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