Crock Pot Squash Couscous
photo by WiGal
- Ready In:
- 5hrs 15mins
- Ingredients:
- 14
- 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
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
Olha7397
Canada