Crock Pot Squash Couscous
Warm, hearty, and brimming with comforting flavors, Crock Pot Squash Couscous is the perfect one-pot meal to nourish your body and soul. This slow-cooked vegetarian dish combines tender butternut squash, pearl couscous, and a medley of bold spices like cinnamon, cumin, and paprika for a fragrant, slightly sweet, and savory profile. Diced tomatoes and vegetable broth form a rich base, while a bright finish of fresh parsley and lemon juice ties it all together. With minimal prep and an effortless slow-cooking process, this recipe is ideal for busy weeknights or meal prep. Serve this cozy couscous creation as a satisfying meatless main or a flavorful side dish that’s sure to impress. Keywords: Crock Pot Squash Couscous, slow cooker recipes, vegetarian couscous, one-pot meals, easy weeknight dinners, hearty vegetarian dishes.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 cups vegetable broth
- 1 14.5-ounce can canned diced tomatoes
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 cups pearl (Israeli) couscous
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
Peel, seed, and dice the butternut squash into 1-inch cubes.
In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Transfer the sautéed onion and garlic to the crock pot. Add the diced butternut squash, vegetable broth, diced tomatoes (with their juice), ground cinnamon, ground cumin, paprika, salt, and black pepper. Stir to combine.
Cover the crock pot with the lid and cook on high heat for 3 hours (or low heat for 6 hours), until the squash is fork-tender.
After the cooking time, stir in the pearl couscous. Recover the crock pot and cook on high for an additional 45 minutes to 1 hour, or until the couscous is cooked and the broth is absorbed. Stir occasionally if possible.
Stir in the chopped fresh parsley and lemon juice. Adjust seasoning to taste, adding more salt or pepper if desired.
Serve warm as a main dish or side, garnished with extra parsley or a squeeze of fresh lemon juice if desired.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 442.9 g | 161% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 48.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5644 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
