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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (1-1/2 lb.) butternut squash
2 yellow or green zucchini
1 sm. Spanish onion, thinly sliced
4 cups vegetable stock
1 can (19 oz.) chickpeas, drained and rinsed
1/2 cup sultana raisins
1/4 cup granulated sugar
1/4 cup butter
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. turmeric
1-1/2 cups couscous
2 tbsp. chopped fresh parsley
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Directions:
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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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Comments from olga
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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.
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