I knew I wanted to make a meal in the slow cooker with fish, butternut squash and coconut oil but couldn’t quite find any recipes that matched what I wanted to make. So I decided to wing it, and fortunately the slow cooker makes it hard to mess up. I usually turn the slow cooker on for 4 hours on high if I don’t know what else to do, but didn’t want to overcook the fish, since it doesn’t take much to cook fish to begin with. After an hour of cooking, the butternut squash was still hard, so I left it in a little longer and think the 90 minute cook time was the magic number.
Once the 90 minutes was up, I had a big pot of cooked fish and butternut squash and carrots, but lots of liquid from the coconut milk. I kept the “warm” function of my slow cooker on, and added about half of a cup of whole wheat couscous along with the finely chopped kale and let it sit for 30+ minutes. No need to boil water to cook the couscous and kale here – the hot coconut milk did the trick and the couscous soaked up all of the remaining liquid and wilted the kale. It turned out even better than I hoped!
2 pounds white fish (I used cod) cut into 2×2″ pieces
1 package diced butternut squash
2 carrots, sliced thinly
1 can coconut milk
2 cups kale, chopped finely
1/2 cup whole wheat couscous
1 tsp dried tarragon
1 tsp salt
2 cloves garlic, minced
1 tsp minced ginger
Place fish, butternut squash, carrots, coconut milk, salt, tarragon, garlic and ginger in the base of the slow cooker. Cook on high for 1 hour, 30 minutes. Keep slow cooker on the “warm” setting, and add in couscous and kale. Mix to combine well. The hot liquid will cook the couscous without needing to boil. Let sit for at least 30 minutes.
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