Curried Couscous with Vegetables | Midwest Living
More
Close

Curried Couscous with Vegetables

Recipe finder

Curried Couscous with Vegetables

0
Login to rate this recipe.
  • Makes: 8 servings
  • Prep 15 mins
  • Cook 4 hrs to 6 hrs on low or 2 to 3 hours on high
  • Stand 5 mins

Login to save this recipe

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

  1. 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.
  2. 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.
  3. 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

Add Your Comment