Crock Pot Mediterranean Stew over Couscous

• 1 eggplant, cubed
• 2 zucchini, cubed
• 1 butternut squash, cubed
• 1 onion, chopped
• 1 tomatoes, chopped
• 1 carrot, sliced
• 1 garlic clove, minced
• 13 cup raisins
• 1 (14 ounce) can tomato sauce
• 14 cup water
• 1 teaspoon vegetable stock powder
• 12 teaspoon ground cumin
• 12 teaspoon turmeric
• 14 teaspoon cinnamon
• 14 teaspoon paprika
• 14 teaspoon red pepper flakes
• 3 cups vegetable broth
• 12 teaspoon salt
• 2 cups couscous

1. Sprinkle the cubed eggplant with salt and let drain in a colander for 20 minutes; rinse, pat dry, and add to slow cooker.
2. Combine all the remaining ingredients except broth, salt, and couscous in the slow cooker.
3. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
4. In a saucepan, combine the broth and salt, and bring to a boil; stir in the couscous, cover, and remove from heat.
5. Let the couscous sit for 5 minutes; then fluff with a fork, and serve with stew over the top.
6. Serves 6.
7. TIP: While a little more expensive, precut squash is a real time saver.
8. 200 Slow Cooker Recipes.

eggplant, zucchini, butternut squash, onion, tomatoes, carrot, garlic, raisins, tomato sauce, water, vegetable stock powder, ground cumin, turmeric, cinnamon, paprika, red pepper, vegetable broth, salt, couscous

Taken from www.food.com/recipe/crock-pot-mediterranean-stew-over-couscous-264080 (may not work)