Moroccan Vegetable Hot Pot

[Guest guest]

* Exported from MasterCook *

 

Moroccan Vegetable Hot Pot

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 carrots -- sliced

1 medium butternut squash -- peeled & cut into 1 " cubes

1 medium onion -- chopped

1 19 oz can chickpeas -- rinsed & drained

1 19 oz can diced tomatoes -- with juice

1 cup vegetable broth

1/2 cup chopped pitted prunes

1 teaspoon cinnamon

1/2 teaspoon red pepper flakes

2 tablespoons chopped fresh parsley or cilantro

salt & black pepper to taste

hot couscous

 

In slow cooker, combine carrots, squash, onion, chickpeas, tomatoes

(with juice), stock, prunes, cinnamon, and red pepper flakes; stir to

mix well.

 

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours,

until all vegetables are tender.

 

Before serving, stir parsley into stew and season to taste with salt

& pepper. Serve over hot cooked couscous.

 

Couscous: Stir 1 cup of couscous with 1 1/4 cup boiling water, 1

tablespoon butter, and 1/4 teaspoon of salt. Cover and let stand for

5 minutes, then fluff with a fork.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

- - - - - - - - - - - - - - - - -

- -

 

Per Serving (excluding unknown items): 519 Calories; 7g Fat (11.0%

calories from fat); 22g Protein; 101g Carbohydrate; 23g Dietary

Fiber; trace Cholesterol; 321mg Sodium. Exchanges: 6 Grain(Starch);

1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0