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Curried Couscous with Vegetables
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
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.
