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Categories:
vegetable broth mushrooms cauliflower potatoes onions tomatoes garlic bay leaf zucchini salt couscous
Viewed: 29 - Published at: a year agoIngredients
- 2 cups vegetable broth
- 8 ounces sliced mushrooms
- 8 ounces cauliflower florets
- 8 ounces cubed potatoes
- 2 medium onions, cut in wedges
- 2 tomatoes, cut in wedges
- 2 garlic cloves, minced
- 1 teaspoon dried savory
- 1 bay leaf
- 2 small zucchini, sliced
- salt and pepper
- 3 cups cooked couscous (or millet)
Method
- Combine all ingredients except salt, pepper, zucchini and couscous in slow cooker; cover and cook on low 6-8 hours, adding zucchini during the last 30 mintues.
- Discard bay leaf and serve over couscous.
