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Greek Stew

(recipe, Carrie Stewart)

Ingredients

1. 2 cups cubed butternut squash
2. 2 cups chopped carrots
3. 2 onions, chopped
4. 1 cup chopped zucchini
5. 2 14.0 oz. cans diced tomatoes, undrained
6. 15 oz. can garbanzo beans, rinsed and drained
7. 14 oz. can vegetable broth
8. 2 cloves garlic, minced
9. 1 tsp. cumin
10. ½ tsp. salt
11. ½ tsp. allspice
12. ¼ tsp. pepper
13. ½ tsp. ground coriander
14. 4 cups hot cooked couscous
15. ½ cup crumbled feta cheese

Steps

1. Combine all ingredients except for couscous and cheese in a 3-4 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