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.
Prep Time: 30 minutes
Cook Time: 8 hours
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
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. 6 servings
