Crock pot Greek Stew Cook Time: 8 hours 2 cups cubed butternut squash 2 cups chopped carrots 2 onions, chopped 1 cup chopped zucchini 2 (14 oz.) cans diced tomatoes, not drained 15 oz. can garbanzo beans, rinsed and drained 14 oz. can vegetable broth 2 cloves garlic, minced 1 tsp. cumin 1/2 tsp. alt 1/2 tsp. allspice 1/4 tsp. pepper 4 cups hot cooked couscous 1/2 cup crumbled feta cheese 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 **************AOL Search: Your one stop for directions, recipes and all other Holiday needs. Search Now. (http://pr.atwola.com/promoclk/100000075x1212792382x1200798498/aol?redir=http://searchblog.aol.com/2008/11/04/happy-holidays-from -aol-search/?ncid=emlcntussear00000001)
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