Crock Pot Mediterranean Stew over Couscous

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

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 1  eggplant, cubed
• 2  zucchini, cubed
• 1  butternut squash, cubed
• 1  onion, chopped
• 1  tomatoes, 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

• FOR THE COUSCOUS

• 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.