CROCK POT SQUASH COUSCOUS
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.
Provided by Olha7397
Categories Vegetable
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
SLOW-COOKER SQUASH CASSEROLE
Squash and French bread come together in this slow cooked casserole - a tasty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 10
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
- In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
- Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
COUSCOUS WITH YELLOW SQUASH
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
- Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERNUT SQUASH & COUSCOUS
Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.
Provided by justcallmetoni
Categories Grains
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- FOR ALMONDS:.
- In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
- FOR SQUASH:.
- In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
- Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
- Stir in the chickpeas and cook, covered, for 10 minutes.
- Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
- FOR COUSCOUS:.
- Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
- Serve the stew over the couscous and top with the toasted almonds.
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