Best 4 Crock Pot Squash Couscous Recipes

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Embark on a culinary journey with our versatile Crock-Pot squash couscous recipe, a delightful blend of flavors and textures. This delectable dish features tender butternut squash, fluffy couscous, a medley of aromatic spices, and a hint of sweetness from succulent dried apricots. Savor this wholesome vegetarian main course or hearty side dish, perfect for cozy dinners or vibrant potlucks. Discover also a tantalizing variation using hearty quinoa and a zesty lemon-herb dressing, offering a refreshing twist to the classic. Whether you're seeking a comforting fall staple or a vibrant summer delight, these Crock-Pot creations will surely satisfy your cravings.

Let's cook with our recipes!

CROCK POT SQUASH COUSCOUS



Crock Pot Squash Couscous image

Here, slowly cooked squash and raisins add their flavour to a tasty broth that plumps up the couscous. Serve with a splash of hot pepper sauce.

Provided by Olha7397

Categories     Vegetable

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

SLOW-COOKED SUMMER SQUASH



Slow-Cooked Summer Squash image

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BUTTERNUT SQUASH & COUSCOUS



Butternut Squash & Couscous image

Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.

Provided by justcallmetoni

Categories     Grains

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 17

1/4 cup sliced almonds
1 1/2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with juice (from one 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
1/4 cup raisins
3 cups chicken broth or 3 cups homemade stock
1 teaspoon salt
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
3/4 cup chopped fresh parsley, curly or flat leaf
1 1/2-3 cups water
1 1/2 cups couscous
1/4 teaspoon salt

Steps:

  • FOR ALMONDS:.
  • In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
  • FOR SQUASH:.
  • In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
  • Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
  • Stir in the chickpeas and cook, covered, for 10 minutes.
  • Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
  • FOR COUSCOUS:.
  • Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
  • Serve the stew over the couscous and top with the toasted almonds.

SLOW-COOKER SQUASH CASSEROLE



Slow-Cooker Squash Casserole image

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

9 cups sliced yellow summer squash (about 5 medium)
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar cheese (4 oz)
2/3 cup sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
  • In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
  • Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg

Tips:

  • For the best flavor, use fresh vegetables. If you must use frozen vegetables, thaw them before cooking.
  • Use a variety of vegetables to add flavor and texture to your dish. Some good options include carrots, celery, onions, peppers, and tomatoes.
  • If you don't have a crock pot, you can make this dish in a slow cooker. Just follow the same instructions, but cook on low for 8-10 hours or high for 4-6 hours.
  • Serve the squash and couscous with a dollop of plain Greek yogurt or sour cream. You can also sprinkle with chopped fresh herbs, such as parsley or cilantro.

Conclusion:

This crock pot squash and couscous recipe is a delicious and easy way to get your daily dose of vegetables. It's perfect for a weeknight meal or a potluck. The squash is soft and flavorful, the couscous is fluffy and tender, and the vegetables add a nice crunch. Plus, it's all made in one pot, so cleanup is a breeze.

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