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Mediterranean Stew

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Mediterranean Stew
  • Prep 25 min
  • Total 9 hr 25 min
  • Ingredients 15
  • Servings 6
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Enjoy this hearty slow cooked stew made using squash and veggies - perfect for Mediterranean cuisine.
By Pillsbury Kitchens
Updated Dec 29, 2014

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.

Nutrition Information

410 Calories, 2g Total Fat, 16g Protein, 83g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
760mg
32%
Total Carbohydrate
83g
28%
Dietary Fiber
10g
40%
Sugars
18g
Protein
16g
% 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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