Greek Crockpot Stew

• 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
• 12 teaspoon allspice
• 14 teaspoon pepper
• 4 cups hot cooked couscous
• 12 cup feta cheese

1. Combine all ingredients except for couscous and cheese in a 3 to 4 quart slow cooker and mix well to combine.
2. Cover and cook on low for 7 to 9 hours or until all vegetables are tender.
3. Serve with couscous and sprinkle with cheese.

butternut squash, carrots, onions, zucchini, tomatoes, garbanzo beans, vegetable broth, garlic, cumin, allspice, pepper, couscous, feta cheese

Taken from www.food.com/recipe/greek-crockpot-stew-423366 (may not work)