Mediterranean Stew

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

  • 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
  • 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
    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.
    © 2013 ®/TM General Mills All Rights Reserved