This is a yummy Crock Pot Meal - with lots of fabulous flavor. I got the idea from an old Pillsbury Classic Cookbook - the kind in the checkout lane.
2 cups cubed peeled buttercup squash (I cheat and use frozen)
1 cup chopped carrots
1 cup unpeeled eggplant (1 small)
1 cup sliced zucchini
1 small onion cut thickly ( almost in wedges if your family will still eat them that big - mine won't so I dice them)
1-28oz can of Italian style peeled plum tomatoes, undrained, cut up.
1.5 cups cooked garbanzo beans (15oz can or homemade)
2 cups chicken broth (mine is homemade)
1 garlic clove, minced
1-2tsp cumin
1/2 tsp salt
3/4tsp allspice
1/4 tsp pepper
2 cups uncooked couscous
1/2 cup raisins
Combine all ingredients in a crockpot EXCEPT couscous and raisins - Mix Well.
Cover, cook on low for 7-9 hours.
Cook couscous, stir in raisins.
To serve, spoon 1 cup couscous into individual soup plates; spoon stew over couscous.
This is a great fall recipe - and wonderful Lenten Recipe. It is frugal, crunchy, soy free, milk free and stinkin' good!
Submitted to Dining with Debbie Crockpot Wednesday
Tasty Tuesday at Balancing Beauty and Bedlams
Favorite Crockpot Recipes at Life As Mom's Ultimate Recipe Swap
Just Another Meatless Monday @ hey what's for dinner?
I have been on the lookout for vegetarian recipes! This sounds delicious!
ReplyDeleteOooh, this sounds lovely. Especially on this cold and wet day!
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There is just something about a crock pot stew that hits the spot. Your recipe is chock full of nummy veggies. I've never thought to add couscous to a slow cooker recipe either, there is so much untapped goodness I have yet to explore with my slow cooker. :)
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