Crock Pot Squash Couscous

Crock Pot Squash Couscous

wtorek, 28 stycznia 2014

Crock Pot Squash Couscous

Time: 5 hrs 15 mins

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.