Slow Cooker Couscous with Vegetables and Chickpeas
Slow Cooker Couscous with Vegetables and Chickpeas
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Slow Cooker Couscous with Vegetables and Chickpeas

Preparation
30 MIN
Cooking
5 H
Servings
6
Choix sain
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Ingredients

Stewed Vegetables

Couscous

Preparation

Stewed Vegetables

  1. 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

  1. 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.
  2. 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.

Comments

  1. This is really good for cold winter nights! I found the couscous to be very flavorful, I topped it all with the cilantro and feta!

  2. Great reciope.

  3. Sounds great, I hope it turns out as good as it looks. What's the difference between a turnip and a rutabaga? I always thought they were the same.

  4. One of our favourites at home. I cook it quite differently, just on the stove for about 20 minutes. The vegetables remain crunchy, just how we like them! I add a bit of crushed chillies on top of the harissa, chop the carrots instead of having them whole and skip the rutabaga. Still I think it's quite close to this recipe and it tastes amazingly good. It even got my husband saying: « I didn't know vegetarian food could be so delicious »!

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