Ingredients
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1 butternut squash (about 1 1/2, lbs.)
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2 yellow zucchini or 2 green zucchini
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1 small Spanish onion, thinly sliced
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4 cups vegetable stock
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chickpeas, drained and rinsed
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1/2 cup sultana raisin
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1/4 cup granulated sugar
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1/4 cup butter
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 teaspoon ground pepper
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1/2 teaspoon turmeric
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1 1/2 cups couscous
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2 tablespoons chopped fresh parsley
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.