Crockpot Squash Couscous




1 (1-1/2 lb.) butternut squash
2 yellow or
green zucchini
1 sm. Spanish onion, thinly sliced
4 cups vegetable stock
1 can (1-1/4 lb.) 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 cup couscous
2 tbsp. chopped fresh parsley


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

Author's Comments

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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