Greek Crockpot Stew Recipe

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Ingredients:

Serving

2 cups cubed butternut squash
2 cups chopped carrots
2 onions, chopped
1 cup sliced zucchini
2 (14 oz) cans diced tomatoes, undrained
1 (15 oz) can garbanzo beans, rinsed and drained
1 (14 oz) can vegetable broth
2 garlic cloves, minced
1 tsp cumin
1/2 tsp allspice
1/4 tsp pepper
4 cups hot cooked couscous
1/2 cup feta cheese

Directions:

Combine all ingredients except for couscous and cheese in a 3 to 4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender.
Serve with couscous and sprinkle with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	226.47 Kcal (948 kJ)
Calories from fat	26.26 Kcal
		% Daily Value*
Total Fat	2.92g	4%
Cholesterol	11.17mg	4%
Sodium	214.41mg	9%
Potassium	651.95mg	14%
Total Carbs	41.57g	14%
Sugars	5.43g	22%
Dietary Fiber	4.65g	19%
Protein	9.04g	18%
Vitamin C	30.2mg	50%
Vitamin A	0.9mg	30%
Iron	1.4mg	8%
Calcium	133.4mg	13%

Amount Per 100 g
Calories	74.72 Kcal (313 kJ)
Calories from fat	8.66 Kcal
		% Daily Value*
Total Fat	0.96g	4%
Cholesterol	3.69mg	4%
Sodium	70.74mg	9%
Potassium	215.09mg	14%
Total Carbs	13.71g	14%
Sugars	1.79g	22%
Dietary Fiber	1.53g	19%
Protein	2.98g	18%
Vitamin C	9.9mg	50%
Vitamin A	0.3mg	30%
Iron	0.4mg	8%
Calcium	44mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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