Mediterranean Stew

Name: Mediterranean Stew
Prep time: 25 min
Total time: 9 h 25 min
Yield: 6
Cuisine: Mediterranean
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

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Kitchen Tested

Prep 25 min
Total 9 hr 25 min
Ingredients 15
Servings 6

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

By Pillsbury Kitchens

Updated December 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.