Curried Couscous with Vegetables

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3.5 by 10 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 4 hrs to 6 hrs (low) or 2-3 hours (high)
  • Stand: 5 mins

Curried Couscous with Vegetables

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.
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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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10 Ratings

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