Curried Couscous with Vegetables

Curried Couscous with Vegetables Enlarge Image
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9 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
15 mins
Cook:
4 hrs to 6 hrs (low) or 2-3 hours (high)
Stand:
5 mins
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Curried Couscous with Vegetables

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.

Nutrition Facts

(Curried Couscous with Vegetables)
    Per serving:
  • 280 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 842 mg sodium,
  • 43 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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