Mediterranean Stew Recipe

Mediterranean Stew
submitted by bahuja2001 at


Cooking Time10 Hr 0 MinDifficulty LevelBit Difficult
Health IndexHealthyCuisine
DishMain Ingredient


 Squash1 Medium, peeled and cut into 1-inch cubes (Butternut / Acorn)
 Unpeeled eggplant2 Cup (32 tbs), cut into 1-inch cubes
 Sliced zucchini2 Cup (32 tbs)
 Canned chickpeas/Garbanzo beans15 1⁄2 Ounce, drained, rinsed (1 Can)
 Frozen cut okra10 Ounce (1 Package)
 Tomato sauce8 Ounce (1 Can)
 Chopped onion1 Cup (16 tbs)
 Tomato1 Medium, chopped
 Carrot1 Medium, thinly sliced
 Low sodium vegetable broth1⁄2 Cup (8 tbs)
 Raisins1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), minced
 Ground cumin1⁄2 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 Ground red pepper1⁄2 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Paprika1⁄4 Teaspoon
 Hot cooked couscous/Rice8 Cup (128 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3318 Calories from Fat 100

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1684.7 mg70.2%

Total Carbohydrates 692 g230.6%

Dietary Fiber 82.8 g331%

Sugars 79 g

Protein 116 g231.3%

Vitamin A 302.2% Vitamin C 307.1%

Calcium 58.4% Iron 121.4%

*Based on a 2000 Calorie diet


COMBINE all ingredients except couscous and parsley in slow cooker; mix well.
Cover and cook on LOW 8 to 10 hours or until vegetables are crisp-tender.
Serve over couscous.
Garnish with parsley, if desired.