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Mediterranean Stew

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  0 reviews
  • 25 min prep time
  • 9 hr 25 min total time
  • 15 ingredients
  • 6 servings
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Enjoy this hearty slow cooked stew made using squash and veggies - perfect for Mediterranean cuisine.

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 Chickpeas, 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
760mg
32%
Total Carbohydrate
83g
28%
Dietary Fiber
10g
40%
Sugars
18g
18%
Protein
16g
16%
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
4 Starch; 1 Fruit; 5 Other Carbohydrate; 1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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