Ingredients
| 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 |
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Instructions
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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