Craving a warm, flavorful meal that practically cooks itself? Look no further! This Slow Cooker Curry Couscous is my go-to for busy weeknights when I want something cozy and satisfying without spending hours in the kitchen. We’re talking tender summer squash, aromatic curry, and fluffy couscous, all coming together beautifully in your slow cooker. It’s a true set-it-and-forget-it wonder that fills your home with the most incredible scent. Let’s get cooking!
Ingredients
• PREP: 15 minutesCOOK: 4 to 6 hours (low) or 2 to 3 hours (high)STAND: 5 minutesMAKES: 8 servings
• 2 14.5-ounce / 411 g cans petite diced tomatoes with jalapeños, undrained
• 2 cups / 300 g coarsely chopped yellow summer squash or zucchini, about 2 small
• 2 cups / 475 ml water
• 1 large onion, cut into thin wedges
• 2 5.7-ounce / 162 g packages curry-flavor couscous mix
• 1 cup / 115 g chopped toasted slivered almonds
• ½ cup / 75 g raisins, optional
• Fresh cilantro sprigs, optional for garnish
Instructions
1. In a 3 ½ or 4-quart slow cooker, combine the undrained tomatoes, squash, water, onion, and the seasoning packets from the couscous mixes.
2. Cover and cook on the low-heat setting for 4 to 6 hours or on the high-heat setting for 2 to 3 hours, until vegetables are tender.
3. Turn off the cooker. Stir in the dry couscous from both packages, ensuring it is submerged in the liquid.
4. Cover and let stand for 5 minutes. The couscous will absorb the liquid and become fluffy.
5. Fluff the couscous mixture with a fork and serve topped with toasted almonds and, if desired, raisins and fresh cilantro.
Nutritional Information
• PER SERVING: 280 calories, 9 g total fat (1 g saturated fat), 0 mg cholesterol, 842 mg sodium, 43 g carbohydrates, 6 g fiber, 10 g protein.
Pro Tips
• Boost the veggie content by adding a can of drained and rinsed chickpeas or 1 cup of chopped carrots along with the squash and onion.
• For a deeper curry flavor, add 1 teaspoon of garam masala or your favorite curry powder along with the seasoning packets at the beginning.
• Instead of almonds, try toasted cashews or pumpkin seeds for a different crunch. A dollop of plain yogurt also brightens up the flavors before serving.
FAQ
Q: How can I add more protein to this vegetarian curry couscous
A: This recipe is great for adding plant-based protein. Stirring in a 15-ounce can of drained and rinsed chickpeas or lentils along with the squash is an excellent way to boost the protein content. You could also serve it alongside some pan-fried tofu or top it with extra toasted nuts and seeds.
Q: Is this slow cooker curry couscous recipe vegan
A: This recipe can easily be made vegan. The main thing to check is the curry-flavor couscous mix, as some seasoning packets may contain dairy or other animal-derived ingredients. To ensure it’s fully vegan, use a certified vegan couscous mix or substitute with plain couscous and add 2-3 teaspoons of your favorite curry powder and salt to taste in step 1.
Q: Can I make this recipe gluten-free
A: Yes, but you’ll need to replace the couscous, which contains gluten. Quinoa is an excellent gluten-free alternative. Instead of adding couscous at the end, stir in 1.5 cups of rinsed quinoa at the beginning with the other ingredients and add an extra 1/2 cup of water. Cook until the quinoa is tender.
Q: How do I store and reheat leftover curry couscous
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in a covered dish until hot, adding a splash of water if it seems dry. The flavors often taste even better the next day.
