A healthy soup to warm your cold winter days. Enjoy!
1 tsp. ground coriander
1 piece fresh ginger
1 small onion
1 small butternut squash
2 clove garlic
6 sprig fresh thyme
1/2 cup couscous
1/4 cup dried apricots
1/4 cup roasted pistachios
1/4 cup fresh flat-leaf parsley
1 can cannellini beans
1 can chickpeas
- Slow Cooker
- Cutting Board
- Measuring Cup
- Measuring Spoon
1. In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.
2. Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.
3. In a medium bowl, mash half the cannellini beans with a fork until smooth. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle the soup into bowls and top with the couscous mixture.
While you are enjoying your soup, why not take a peek at the following books?
In Chiaroscuro it’s important to keep the faith.
When the Temples north of Chiaroscuro are burned and followers of the Sun Goddess are murdered, Catherine, a bard of the Ealdoth Temple, sets out to find those responsible and to bring them to justice. With only the help of a traveling group of minstrels and a retired fae investigator, Catherine must solve the mystery before more people are killed.
So saddle up your clockwork mount, buckle on your electro-dagger, and join Catherine as she finds herself pitted against members of her own Temple, rogues members of the Seelie Court, and a seemingly unstoppable army of undead.
The Revelation Chronicles
Available at the following: