Slow Cooker North African Couscous is rich in flavors and so easy to prepare. Vegetables and spices go in the crock pot. At dinner, serve over infused couscous.
Root vegetables are dominant in African cuisine. Add that to the spicy laden flavors of North Africa and you get some really good food.
You probably noticed that I use the slow cooker year round. It is hot here in the summer but I just put the crock pot outside under the shaded deck and the house stays cool.
I suppose if you have bear in your neighborhood that isn’t a good idea. Hee. Come to think of it there are bear all over Lake Tahoe where a bunch of my nieces live so that isn’t too far fetched.
Thank goodness their summers are short and quite a bit cooler. I have often thought it would be great to live there but then I start wondering how I can grow long season vegetables. That might be a fun way to learn about container gardening.
Man, does my mind wander! So, the crock~pot is cooking away and the Slow Cooker North African Couscous is smelling good. That was easy. Let’s eat!
P.S. Black olives, on the side, would be really good too.
Slow Cooker North African Couscous
Slow Cooker North African Couscous is rich in flavors and so easy to prepare.
For the slow cooker
- 2 cloves garlic,finely chopped
- 2 cups cauliflower, cut into florets - one head of cauliflower
- 1 1/2 cups carrots, peeled and cut into large chunks - 2 carrots
- 2 cups New Red, Yellow Fin or Yukon Gold potatoes, peeled and quartered - about 4 potatoes
- 1 cup white onion, quartered - one onion
- 15 ounces chickpeas, drained
- 2 tablespoons tomato paste
- 1/2 teaspoon hot sauce
- 4 cups water
- 1 tablespoon coconut oil
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sea salt
- paprika for garnish
- scallions for garnish
- For the couscous!
- 1 cup plain couscous
- 1 tablespoon dairy free butter
- 1 1/2 cup vegetable broth
- 1/2 teaspoon sea salt
- Mix the first 14 ingredients, in the slow cooker.
- Turn on low for 8 hours.
For the couscous
- Place the couscous in a heat proof bowl that will hold at least 3 cups.
- Right before you are ready to serve, Heat the vegan butter and broth to a boil.
- Pour over the couscous.
- In about 5 minutes all of the liquid will be absorbed.
- Serve the couscous and spoon the slow cooker veggies on top.
- Sprinkle with paprika and scallion if you wish.
- Place the extra liquid from the crock-pot in a bowl just in case someone wants more.
- This dish does not freeze well because of the potatoes but it will keep in the fridge for four days.
- The flavors meld nicely too.
The color of the couscous will become the color of your broth.
Mine was homemade and a darker color but there are also some very pretty lighter vegetable broths.