Squash and couscous in the slow cooker - vegan

2/3 cup chopped, dried apricots
1 1/2 cups boiling water
6 cups cubed butternut squash (1" pieces)
7 ounce box of lemon and spinach couscous ( I used Casbah brand)
2 tbsp pine nuts or hemp seeds

Combine apricot and 1 1/2 cups boiling water in a small bowl. Let stand for 10 minutes. Drain, reserve 1 cup of the water. Transfer apricots to 4 to 5 quart slow cooker.

Add squash. Sprinkle with salt and pepper to taste. Cook on low 6 - 7 hours, or, on High 3 to 3 1/2 hours, or until tender.

Combine couscous with reserved water. Add to squash mixture. Stir gently. Cook covered, on High,  for 10 minutes, until couscous is tender and water is absorbed.

Sprinkle with pine or  nuts of hemp seeds.
Makes 7 cups

1 cup 270 calories, 5.7 grams fat (2.2 Sat) 54 carbohydrate, 6 g fibre, 7 g protein, 375 mg sodium.

Slow cooker Barley Primavera Casserole (dairy)

This is a slow cooker meal that requires an additional step 30 minutes before serving. Creamy and filling with a rich flavour and a nice chewy bite from the barley,  it was a nice dinner all on its own.


Ingredients
2 cups pot barley
6 cups water
3 bouillon cubes
4 cups mixed vegetables.  I used a frozen Italian mix that I thawed.
1 1/2 cups Alfredo pasta sauce


Put the barley, water and bouillon cubes into the slow cooker and cook on low for 5 - 6 hours, or, 2 1/2 - 3 hours on high. Stir in the vegetables and Alfredo sauce and heat for another 30 minutes. Serve.


Makes 12 cups.
1 cup 270 calories, 12.7 fat ( 5.8 sat), 34 g. carbohydrate, 6 g. fibre, 6 g. protein, 577 mg sodium