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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; 9 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 842 mg sodium. 440 mg potassium; 43 g carbohydrates; 6 g fiber; 6 g sugar; 10 g protein; 875 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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