• 1 Lg. Butternut Squash, peeled and chopped (about 2 c. cubed)
  • 1 c. Chopped Zucchini
  • 3 Large Carrots, chopped
  • 1 Medium Onion, chopped
  • 1 tsp. Minced Garlic
  • 28 oz. Diced Tomatoes
  • 15 oz. Garbanzo Beans
  • 2 c. Vegetable Stock
  • 1 tsp. Cumin
  • 1/4 tsp. Cloves
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. Pepper
  • 4 c. couscous, cooked & hot
  • 1/2 c. feta cheese, crumbled

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This delicious Vegetable Stew is a great recipe to change up and use vegetables that you have on hand or that your prefer! YUM!

  1. Combine all ingredients except couscous and feta cheese in a 5-quart slow cooker, mix well.
  2. Cover. Cook on Low for 7 to 8 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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