I made this the week before Christmas when David & I were both busy with holiday parties & after-work shopping. It was super easy, but did require a bit of work to prepare before throwing everything in the crock pot. Next time I would make the couscous stuffing the night before so I wouldn't have to cook in the morning when still half asleep. I used the bottom part of a giant butternut squash from the garden (!) which took up the whole crock pot, but only used about half of the couscous stuffing. It was nice to have extra for leftovers, but I think you could also just cut the recipe in half. I might have put too much water in to steam the squash as it got really, really soft. But it was also cooking for way more than the recommended 6 hours or rather it was on stay warm for 3-4 hours after it was done. I also just noticed that the book recommends putting the squash in the microwave for a few minutes to make it easier to cut in half. I would do that if you have a microwave because it was really hard to cut into equal halves good for stuffing.
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| Leftovers! |
Ingredients:
2 cups apple juice
1 cup couscous
1/4 tsp cinnamon
1/4 tsp allspice
1 c chopped dried apricots
2 tbsp olive oil
1 lg yellow onion, chopped
1 garlic clove, minced
1/2 c pistachio nuts, chopped
1 lg winter squash, kabocha or buttercup, halved & seeded
1 c hot water
1. Bring juice to boil in medium pot. Add couscous & spices. Reduce heat to low, cover & simmer 10 min. Remove from heat, stir in apricots, cover & set aside.
2. Heat oil in large skillet. Add onion & garlic, cover & cook until soft, ~5 min.
3. Fluff couscous with fork, add onion mixture & pistachios. Season w/ salt & pepper. Mix well.
4. Put squash in slow cooker. Pack stuffing in squash. Pour water into cooker around squash. Cover & cook on low until tender, ~6 hours. Serve hot.
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