Crock Pot Squash Couscous - cooking recipe

Ingredients

1 butternut squash (about 1 1/2, lbs.)
2 yellow zucchini or 2 green zucchini
1 small Spanish onion, thinly sliced
4 cups vegetable stock
chickpeas, drained and rinsed
1/2 cup sultana raisin
1/4 cup granulated sugar
1/4 cup butter
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon turmeric
1 1/2 cups couscous
2 tablespoons chopped fresh parsley

Preparation

Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
Place in slow cooker.
Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
Cover and cook on low for 5 hours or until vegetables are tender.
Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
Fluff with fork.
Make well in centre of couscous; spoon in vegetables.
Pour remaining broth over top; sprinkle with parsley.
Makes 6 to 8 servings.
Canadian Living.