Mediterranean Stew

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

By Pillsbury Kitchens

December 29, 2014

cups cubed peeled buttercup squash

1 1/2

cups julienne-cut (2x1/8x1/8-inch) carrots

cup cubed unpeeled eggplant

cup onion wedges

cup sliced zucchini

(28-oz.) can Italian-style plum tomatoes, undrained, cut up

(15-oz.) can garbanzo beans or Chickpeas, drained

(14 1/2-oz.) can ready-to-serve chicken broth

garlic clove, minced

teaspoon cumin

1/2

teaspoon salt

3/4

teaspoon allspice

1/4

teaspoon pepper

cups uncooked couscous

1/2

cup raisins

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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.