Crock Pot Squash Couscous

Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Here, slowly cooked squash and raisins add their flavour to a tasty broth that plumps up the couscous. Serve with a splash of hot pepper sauce.

Ingredients Nutrition


  1. Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
  2. Place in slow cooker.
  3. Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
  4. Cover and cook on low for 5 hours or until vegetables are tender.
  5. Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
  6. With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
  7. Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
  8. Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
  9. Fluff with fork.
  10. Make well in centre of couscous; spoon in vegetables.
  11. Pour remaining broth over top; sprinkle with parsley.
  12. Makes 6 to 8 servings.
  13. Canadian Living.


Most Helpful

This recipe was simple to make and not very time-consuming. I enjoyed the taste and my guests called it fresh, buttery, healthy & hearty. It was a complete meal with many different food groups represented. I will definitely make it again.

jlgriffith April 16, 2009

Tasty, filling, healthy, and easy to make. My picture is bleary at front but this is attractive. Next time I would add another 1/4 teaspoon pepper, as we love pepper! I garnished with cilantro and I think next time some pine nuts or chopped pistachio would add a nice crunch factor. Mine was done in 4 hours and 30 minutes. Lined my crock pot with a liner so the clean up was a breeze. Thanks Olga Drozd for posting. Made for Zaar Chef Alphabet Soup Game.

WiGal September 18, 2008

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