Equipment Required: Crock-Pot® Express Multi-Cooker or a Crock-Pot® slow-cooker
Cooking Time: 8-10 hours on a Low setting; 6-8 hours on a High Setting, 20 minutes in an Express Multi-Cooker
Preparation Time: 5 minutes (with an additional 5 minutes for the couscous)
Ingredients
For the casserole:
750g cubed butternut squash (3cm cubes) seasoned with salt and pepper
2 tsp. cumin
2 tsp. ground coriander
1 tsp. chilli
1 tsp. cinnamon
2 onions, peeled and diced
3 garlic cloves, peeled and chopped
1 400g tin chopped tomato
1 400g tin chickpeas, drained
1 lemon, sliced
200ml vegetable stock
100g apricots, chopped
1 tbsp. tomato purée
To serve:
1 bunch of mint, finely chopped
4 tbsp. Greek yoghurt
Seeds from ½ pomegranate
Zest of 1 lemon (save the juice for the couscous)
Method
- Place all the ingredients for the casserole into the Crock-Pot® and mix.
- Cook for 10 hours on Low or 6-8 hours on High using a slow cooker or 20 minutes using a multi cooker on the meat/stew setting. If using a multi cooker please seal the pot and release pressure once done, according to the appliance instructions.
- When cooked, season to your taste with salt and pepper.
- Transfer to a serving dish and scatter with pomegranate seeds, chopped mint and lemon zest.
- Serve with the lemon and herb couscous and a dollop of Greek yoghurt.
For the lemon and herb couscous:
300g couscous
Salt and pepper
1 tbsp. extra virgin olive oil
1 red pepper, finely chopped
Juice of 1 lemon
1 bunch of parsley, finely chopped
1 kettle of boiling water
Method
- Place the couscous into a large bowl with salt, pepper, olive oil and chopped red pepper.
- Pour over just enough boiling water to cover the couscous.
- Mix well with a fork.
- Cover with cling film and leave for 5 minutes until the water has absorbed.
- Remove the cling film.
- Add a squeeze of lemon juice and sprinkle the parsley.
- Fluff up with a fork and serve.
