Crock Pot Greek Stew

• 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.
• 2 Cups Butternut Squash, cubed - Produce
• 2 Cups Carrots, chopped - Produce
• 2 Onions, chopped - Produce
• 1 Cup Zucchini, chopped - Produce
• 2 (14 oz. cans) Muir Glen Diced Tomatoes, do not drain - Aisle 3
• 15 oz. Eden Organic Garbanzo Beans, rinsed and drained - Aisle 2
• 1/4 Tsp. Frontier Organic Black Pepper - Bulk Herbs & Spices
• 4 Cups Whole Wheat Couscous, hot and cooked - Bulk Aisle 5
• 1/2 Cup Athenos Crumbled Feta Cheese - Cheese Dept.
• 14 oz. Imagine Vegetable Broth - Aisle 3
• 1/2 Tsp. Simply Organic Allspice - Aisle 2
• 2 Cloves of Garlic, minced - Produce
• 1 Tsp. Simply Organic Cumin - Aisle 2

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

Makes 6 servings

Source: www.busycooks.about.com