Crock Pot Mediterranean Stew over Couscous |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Members of the squash family get together in this spicy stew and couscous entrée. A wonderful aroma. Ingredients:
1 eggplant, cubed |
2 zucchini, cubed |
1 butternut squash, cubed |
1 onion, chopped |
1 tomato, chopped |
1 carrot, sliced |
1 garlic clove, minced |
1/3 cup raisins |
1 (14 ounce) can tomato sauce |
1/4 cup water |
1 teaspoon vegetable stock powder |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
1/4 teaspoon cinnamon |
1/4 teaspoon paprika |
1/4 teaspoon red pepper flakes |
3 cups vegetable broth |
1/2 teaspoon salt |
2 cups couscous |
Directions:
1. Sprinkle the cubed eggplant with salt and let drain in a colander for 20 minutes; rinse, pat dry, and add to slow cooker.
2. Combine all the remaining ingredients except broth, salt, and couscous in the slow cooker.
3. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
4. In a saucepan, combine the broth and salt, and bring to a boil; stir in the couscous, cover, and remove from heat.
5. Let the couscous sit for 5 minutes; then fluff with a fork, and serve with stew over the top. Serves 6.
6. TIP: While a little more expensive, precut squash is a real time saver.
7. 200 Slow Cooker Recipes.
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