Curried Couscous with Vegetables
- Makes: 8 servings
- Prep 15 mins
- Cook 4 hrs to 6 hrs on low or 2 to 3 hours on high
- Stand 5 mins
onion, cut in thin wedges
coarsely chopped yellow summer squash and/or zucchini (2 medium)
14 1/2 -
diced tomatoes with jalapeno peppers
curry-flavor couscous mix
chopped toasted slivered almonds
Cilantro sprigs (optional)
- 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.
(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