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Greek Crockpot Stew




Source of Recipe


Internet


List of Ingredients




2 cups cubed butternut squash
2 cups chopped carrots
2 onions, chopped
1 cup sliced zucchini
2 14 ounce cans diced tomatoes, undrained
1 15 ounce can garbanzo beans, rinsed and drained
1 14 ounce can vegetable broth
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon pepper
4 cups hot cooked couscous
1/2 cup feta cheese

Combine all ingredients except for couscous in a 3 to 4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with cheese. 6 servings.


Recipe