Crock Pot Squash Couscous |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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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:
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.
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