Crock Pot Squash Couscous

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.

• Ready In: 5 hrs 15 mins
• Serves: 8

Ingredients

• 1  butternut squash (about 1 1/2, lbs.)
• 2  yellow zucchini or 2  green zucchini
• 1  small Spanish onion, thinly sliced
• 4  cups  vegetable stock
•  chickpeas, drained and rinsed
• 1⁄2 cup sultana raisin
• 1⁄4 cup granulated sugar
• 1⁄4 cup butter
• 1  teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄2 teaspoon turmeric
• 1 1⁄2 cups couscous
• 2  tablespoons  chopped fresh parsley

Directions

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.