Crock Pot Squash Couscous

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.