Crockpot Mediterranean Stew Over Couscous

• 1 eggplant, cubed
• 2 zucchini, cubed
• 1 butternut squash, cubed
• 1 onion, chopped
• 1 tomato, chopped
• 1 carrot, sliced
• 1 clove garlic, minced
• 1/3 cup raisins
• 1 (14 oz.) can tomato sauce
• 1/4 cup water
• 1 tsp. vegetable broth powder
• 1/2 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/4 tsp. paprika
• 1/4 tsp. red pepper flakes
• Couscous
• 3 cups vegetable broth
• 1/2 tsp. 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, tomato, carrot, clove garlic, raisins, tomato sauce, water, vegetable broth powder, ground cumin, turmeric, cinnamon, paprika, red pepper, couscous, vegetable broth, salt, couscous

Taken from www.foodgeeks.com/recipes/21164 (may not work)