Contributed By: leanno
Better Homes and Gardens (bhg.com)
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: Mediterranean & Mid-Eastern
Special Features: Make Ahead
Vegetarian
Crock Pot
Meal Type: Entree
Ingredients
1 Large onion, cut in thin wedges
2 cups Coarsely chopped yellow summer squash and/or zucchini (2 medium)
2 14.5-ounce Cans diced tomatoes with jalapeno peppers
2 cups Water
2 5.7-ounce Packages curry-flavor couscous mix
1 cup Chopped toasted slivered almonds
1/2 cup Raisins (optional)
Cilantro sprigs (optional)
Preparation
In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, undrained tomatoes, the water, and the seasoning packets from couscous mixes.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in couscous. Turn off cooker. Cover and let stand for 5 minutes. Fluff couscous mixture with a fork.
To serve, sprinkle each serving with almonds and, if desired, raisins. If desired, garnish with cilantro sprigs. Makes 8 servings.
Cook's Notes
Nutrition Information
Calories: 280
;
Total Fat: 9g
;
Saturated Fat: 1g
;
Polyunsaturated Fat: 2g
;
Carbohydrates: 43g
;
Protein: 10g
;
Vitamin A: 0%
;
Vitamin C: 20%
;
Calcium: 9%
;
Sodium: 842mg
;
Iron: 13%
;
Fiber: 6g