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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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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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