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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Ingredients:
2 cups cubed butternut squash |
2 cups chopped carrots |
2 onions, chopped |
1 cup sliced zucchini |
2 (14 ounce) cans diced tomatoes, undrained |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (14 ounce) can vegetable broth |
2 garlic cloves, minced |
1 teaspoon cumin |
1/2 teaspoon allspice |
1/4 teaspoon pepper |
4 cups hot cooked couscous |
1/2 cup feta cheese |
Directions:
1. Combine all ingredients except for couscous and cheese in a 3 to 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.
2. Serve with couscous and sprinkle with cheese.
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