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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.”
5hrs 15mins

Ingredients Nutrition


  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.

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