Dish of the week: Moroccan style butternut squash casserole with herby couscous

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 

  1. Place all the ingredients for the casserole into the Crock-Pot® and mix.
  2. 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.
  3. When cooked, season to your taste with salt and pepper.
  4. Transfer to a serving dish and scatter with pomegranate seeds, chopped mint and lemon zest.
  5. 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

  1. Place the couscous into a large bowl with salt, pepper, olive oil and chopped red pepper.
  2. Pour over just enough boiling water to cover the couscous.
  3. Mix well with a fork.
  4. Cover with cling film and leave for 5 minutes until the water has absorbed. 
  5. Remove the cling film.
  6. Add a squeeze of lemon juice and sprinkle the parsley.
  7. Fluff up with a fork and serve. 
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