Name: Slow Cooker Couscous with Vegetables and Chickpeas
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 serving(s)
Ingredients: 2 onions, chopped; 2 tbsp (30 ml) olive oil; 2 garlic cloves, chopped; 1 tsp ground turmeric; 1 tsp ground cumin; 3 cups (750 ml) water; 1 can (14 oz/398 ml) diced tomatoes; 1 can (14 oz/398 ml) chickpeas, drained and rinsed; 5 carrots, peeled and sliced; 2 turnips, peeled and each cut into 6 wedges; 2 bell peppers of various colours, seeded and diced; 1 small rutabaga, peeled and cubed; 2 zucchini, cut into half-moon slices; 1 tbsp (15 ml) honey; 1 tbsp (15 ml) harissa paste; 1/4 cup (10 g) chopped fresh cilantro; Salt and pepper; 2 1/2 cups (425 g) medium couscous; 1 tbsp (15 ml) olive oil

Preparation

Stewed Vegetables
- In a large skillet over medium-high heat, brown the onions in the oil. Add the garlic and spices and cook for 1 minute. Transfer to the slow cooker and add the remaining ingredients except for the cilantro. Stir well. Season with salt and pepper. Cover and cook on High for 5 hours.
Couscous
- At the last moment, stir the cilantro into the stew. Remove 2 1/2 cups (625 ml) of hot broth from the slow cooker and pour into a bowl. Stir in the couscous and oil. Cover and let rest for 5 minutes. Fluff the couscous with a fork.
- If the slow cooker has been on Warm, microwave the broth for a few minutes until hot before adding the couscous (the couscous will not cook in warm broth). Serve the couscous with the vegetables and chickpeas.

Slow Cooker Couscous with Vegetables and Chickpeas

Categories

Ingredients

Stewed Vegetables

Couscous

Preparation

Stewed Vegetables

Couscous

Personal Note

To help you with this recipe

RICARDO Programmable Digital Slow Cooker