RECIPE: Recipe: Crockpot Mediterranean Stew Over Couscous

[olga_d_ont]

CROCKPOT MEDITERRANEAN STEW OVER COUSCOUS

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

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

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