Curried Couscous with Vegetables

    PREP: 15 minutes COOK: 4 to 6 hours (low) or 2 to 3 hours (high) STAND: 5 minutes MAKES 8 servings

    2 14.5-ounce cans petite diced tomatoes with jalapeños, undrained

    2 cups coarsely chopped yellow summer squash and/or zucchini (2 small)

    2 cups water

    1 large onion, cut into thin wedges

    2 5.7-ounce packages curry-flavor couscous mix

    1 cup chopped toasted slivered almonds

    1⁄2 cup raisins (optional)

    Fresh cilantro sprigs (optional)

    1 In a 31⁄2 – or 4-quart slow cooker combine undrained tomatoes, squash, the water, onion, and 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 Sprinkle each serving with almonds and, if desired, raisins. If desired, garnish with cilantro.

    PER SERVING: 280 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 842 mg sodium, 43 g carb., 6 g fiber, 10 g protein.


    Quick-cooking couscous is available plain or in flavored mixes. You’ll find the popular side dish in the rice and pasta aisle of your supermarket.