Crockpot Greek Stew


Crockpot Greek Stew

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
*I substituted parsley
4 cups cooked couscous
1/2 cup crumpled feta cheese

Combine all ingredients except for couscous and cheese in a crockpot and mix well to combine.  Cover and cook on low for 7-9 hours or until all vegetables are tender. Serve with couscous and sprinkle with cheese.

Family grade: B


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