Mediterranean Stew

Enjoy this hearty slow cooked stew made using squash and veggies - perfect for Mediterranean cuisine.

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  • prep time 25 min
  • total time 9 hr 25 min
  • ingredients 15
  • servings 6
 

Ingredients

2
cups cubed peeled buttercup squash
1 1/2
cups julienne-cut (2x1/8x1/8-inch) carrots
1
cup cubed unpeeled eggplant
1
cup onion wedges
1
cup sliced zucchini
1
(28-oz.) can Italian-style plum tomatoes, undrained, cut up
1
(15-oz.) can garbanzo beans or Chick Peas, drained
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
garlic clove, minced
1
teaspoon cumin
1/2
teaspoon salt
3/4
teaspoon allspice
1/4
teaspoon pepper
2
cups uncooked couscous
1/2
cup raisins

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients except couscous and raisins; mix well.
  • 2 Cover; cook on low setting for 7 to 9 hours or until vegetables are tender.
  • 3 Before serving, cook couscous as directed on package; stir in raisins. To serve, spoon 1 cup couscous into each individual soup plate. Spoon stew over couscous.
  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients except couscous and raisins; mix well.
  • 2 Cover; cook on low setting for 7 to 9 hours or until vegetables are tender.
  • 3 Before serving, cook couscous as directed on package; stir in raisins. To serve, spoon 1 cup couscous into each individual soup plate. Spoon stew over couscous.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
760mg
760%;
Total Carbohydrate
83g
83%
(Dietary Fiber
10g
10%
  Sugars
18g
18%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
220%;
Vitamin C
30%;
Calcium
10%;
Iron
15%;
Exchanges:
4 Starch; 1 Fruit; 5 Other Carbohydrate; 1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.