Slow Cooker Greek Stew - Griechischer Gemüseeintopf

 

Vary the vegetables in this meatless meal according to your family's tastes. If they don't like squash, use baking potatoes or increase the amount of carrots. Any type of canned bean or legume like cannellini beans or lima beans would work well in this recipe.

Ingredients

• 2 cups cubed butternut squash
• 2 cups chopped carrots
• 2 onions, chopped
• 1 cup chopped zucchini
• 2 (14 oz.) cans diced tomatoes, undrained
• 15 oz. can garbanzo beans, rinsed and drained
• 14 oz. can vegetable broth
• 2 cloves garlic, minced
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. allspice
• 1/4 tsp. pepper
• 1/2 tsp. ground coriander
• 4 cups hot cooked couscous
• 1/2 cup crumbled feta cheese

• Prep Time: 30 minutes
• Cook Time: 480 minutes

• Total Time: 510 minutes
• Yield: 6 servings

Preparation

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. 

http://busycooks.about.com/od/hotsouprecipes/r/cpgreekstew.htm