Crock Pot Squash Couscous Recipe

Name: Crock Pot Squash Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
2
Place in slow cooker.
3
Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
4
Cover and cook on low for 5 hours or until vegetables are tender.
5
Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
6
With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
7
Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
8
Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
9
Fluff with fork.
10
Make well in centre of couscous; spoon in vegetables.
11
Pour remaining broth over top; sprinkle with parsley.
12
Canadian Living.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Crock Pot Squash Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Squash Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions