Crock Pot Mediterranean Stew over Couscous

Ingredients

• 1 eggplant
• cubed
• 2 zucchini
• cubed
• 1 butternut squash
• cubed
• 1 onion
• chopped
• 1 tomatoes
• chopped
• 1 carrot
• sliced
• 1 garlic clove
• minced
• 13 cup raisins
• 1 (14 ounce) can tomato sauce
• 14 cup water
• 1 teaspoon vegetable stock powder
• 12 teaspoon ground cumin
• 12 teaspoon turmeric
• 14 teaspoon cinnamon
• 14 teaspoon paprika
• 14 teaspoon red pepper flakes
• 3 cups vegetable broth
• 12 teaspoon salt
• 2 cups couscous

Instructions

1. Sprinkle the cubed eggplant with salt and let drain in a colander for 20 minutes; rinse, pat dry, and add to slow cooker.
2. Combine all the remaining ingredients except broth, salt, and couscous in the slow cooker.
3. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
4. In a saucepan, combine the broth and salt, and bring to a boil; stir in the couscous, cover, and remove from heat.
5. Let the couscous sit for 5 minutes; then fluff with a fork, and serve with stew over the top.
6. Serves 6.
7. TIP: While a little more expensive, precut squash is a real time saver.
8. 200 Slow Cooker Recipes.