Crock Pot Squash Couscous

Recipe by Olha7397
READY IN: 5hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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