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Recipe Summary

prep:
15 mins
cook:
4 hrs to 6 hrs (low) or 2-3 hours (high)
stand:
5 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • To serve, sprinkle each serving with almonds and, if desired, raisins. If desired, garnish with cilantro sprigs. Makes 8 servings.

Nutrition Facts

280 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterolmg; sodium 842mg; potassium 440mg; carbohydrates 43g; fiber 6g; sugar 6g; protein 10g; vitamin a 875IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 91mg; iron 2mg.

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