Ingredients
2
cups cubed peeled buttercup squash
1 1/2
cups julienne-cut (2x1/8x1/8-inch) carrots
1
cup cubed unpeeled eggplant
1
cup onion wedges
1
cup sliced zucchini
1
(28-oz.) can Italian-style plum tomatoes, undrained, cut up
1
(15-oz.) can garbanzo beans or Chickpeas, drained
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
garlic clove, minced
1
teaspoon cumin
1/2
teaspoon salt
3/4
teaspoon allspice
1/4
teaspoon pepper
2
cups uncooked couscous
1/2
cup raisins
Preparation
In 3 1/2- to 4-quart slow cooker, combine all ingredients except couscous and raisins; mix well.
Cover; cook on low setting for 7 to 9 hours or until vegetables are tender.
Before serving, cook couscous as directed on package; stir in raisins. To serve, spoon 1 cup couscous into each individual soup plate. Spoon stew over couscous.
