• 2 c. butternut squash, cubed
  • 1 c. zucchini, chopped
  • 3 carrots, large chopped
  • 1 onion, medium chopped
  • 2 garlic cloves, minced
  • 28 oz. tomatoes, diced canned undrained
  • 15 oz. beans, garbanzo canned rinsed and drained
  • 2 c. vegetable broth or stock
  • 1 tsp. cumin
  • 1/2 tsp. allspice
  • 1/4 tsp. pepper
  • 4 c. couscous, hot cooked
  • 1/2 c. feta cheese, crumbled

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  1. Combine all ingredients except couscous and feta cheese in a 3 to 4 quart slow cooker, mix well.
  2. Cover. Cook on Low for 7 to 9 hours, until vegetables are tender when pierced with a fork.

Serve over couscous, and sprinkle with feta cheese.

Optional: Can serve over rice or pasta of your choice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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