Crock Pot Squash Couscous

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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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Steps

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Peel and cut squash into 2-inch cubes.

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Halve zucchini lengthwise.

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Cut into 2-inch pieces.

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Place in slow cooker.

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Add onion , stock , chickpeas , raisins , sugar , butter , ginger , salt , pepper and turmeric.

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Cover and cook on low for 5 hours or until vegetables are tender.

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Increase heat to high.

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Cover and cook for 15 minutes or until reduced slightly.

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With slotted spoon , remove vegetable mixture to bowl.

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Cover and keep warm.

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Place couscous in large bowl.

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Pour 2 cups of the hot broth over couscous.

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Cover with plastic wrap.

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Let stand for 5 to 10 minutes or until couscous is plumped.

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Fluff with fork.

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Make well in centre of couscous.

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Spoon in vegetables.

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Pour remaining broth over top.

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Sprinkle with parsley.

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Makes 6 to 8 servings.

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Canadian living.

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Ingredients

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butternut squash, yellow zucchini, spanish onion, vegetable stock, chickpeas, sultana raisin, granulated sugar, butter, ground ginger, salt, ground pepper, turmeric, couscous, fresh parsley