Crockpot Mediterranean Stew Over Couscous
|
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 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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
Author's Comments
Members of the squash family get together in this spicy stew and couscous entrée. A wonderful aroma.
Similar Recipes
soups, stews, vegetable stew