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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 1/2ounce cans diced tomatoes with jalapeno peppers
- 2 cups water
- 2 5.7ounce 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)
- Servings Per Recipe 8,
- cal. (kcal) 280,
- Fat, total (g) 9,
- sat. fat (g) 1,
- carb. (g) 43,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 6,
- sugar (g) 6,
- pro. (g) 10,
- vit. A (IU) 875,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 842,
- Potassium (mg) 440,
- calcium (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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