Curried Couscous with Vegetables

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Published on Midwest Living (http://www.midwestliving.com)

Curried Couscous with Vegetables

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Makes: 8 servings
Prep 15 mins
Cook 4 hrs to 6 hrs on low or 2 to 3 hours on high
Stand 5 mins

Ingredients

1 large onion, cut in thin wedges
2 cups coarsely chopped yellow summer squash and/or zucchini (2 medium)
2 14 1/2 - 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)

Directions

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.

Nutrition Facts

(Curried Couscous with Vegetables)

Servings Per Recipe 8, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Folate (µg) 24, Potassium (mg) 440, sodium (mg) 842, iron (mg) 2, calcium (mg) 91, cal. (kcal) 280, sugar (g) 6, fiber (g) 6, carb. (g) 43, pro. (g) 10, Thiamin (mg) 0, Riboflavin (mg) 0, vit. C (mg) 12, vit. A (IU) 875, Fat, total (g) 9, sat. fat (g) 1, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2

Source URL (retrieved on May 19, 2013): http://www.midwestliving.com/recipe/vegetables/curried-couscous-with-vegetables/

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