Curried Couscous with Vegetables
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.