Slow Cooker Couscous with Vegetables and Chickpeas
Slow Cooker Couscous with Vegetables and Chickpeas
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
Instructions
- 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.
Slow Cooker Couscous with Vegetables and Chickpeas