New Recipes Slow Cooker Couscous with Vegetables and Chickpeas - ★Cooking Recipes★

For those who want a hearty, flavourful and filling meal while still keeping vegetarian, this recipe is for you.
Directions for: Slow Cooker Couscous with Vegetables and Chickpeas

Ingredients

Vegetable Stew

2 onions, chopped

2 Tbsp (30 mL) olive oil

2 cloves garlic, chopped

1 tsp (5 mL) ground turmeric

1 tsp (5 mL) 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 different coloured bell peppers, seeded and diced

1 rutabaga, peeled and cubed

2 zucchini, cut into half slices

1 Tbsp (15 mL) honey

1 Tbsp harissa

cup (60 mL) chopped fresh cilantro

Couscous

2 cups (625 mL) medium couscous

1 Tbsp (15 mL) olive oil

Directions

Vegetable Stew

1. In a large skillet, 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

1. At the last moment, add the cilantro and stir into the slow cooker. Remove 625 mL (2 1/2 cups) of the boiling hot liquid from the slow cooker and pour into a bowl. Add the couscous and oil and stir. Cover and let rest for 5 minutes. Fluff the couscous with a fork.

2. If the slow cooker is on the Warm mode, heat the broth for a few minutes in the microwave oven before adding the couscous. Otherwise, the broth will not be warm enough to cook the couscous. Serve the couscous with the vegetables and chickpeas.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Legumes, Rice/Grain, Slow Cook, Tomatoes, Vegetables, Vegetarian