Slow Cooker Couscous with Vegetables and Chickpeas

Ingredients

• Stewed Vegetables

  • 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

• Couscous

  • 2 1/2 cups (425 g) medium couscous
  • 1 tbsp (15 ml) olive oil