Slow Cooker North African Couscous is rich in flavor and so easy to prepare.
Course Main Dish
Cuisine Couscous
Prep Time 20 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Servings 4Servings
Calories 503kcal
Author Ginny McMeans
Ingredients
For the slow cooker
2clovesgarlic- finely chopped
2cupscauliflower- one head of cauliflower, cut into florets
1 ½cupscarrots- 2 carrots, peeled and cut into large chunks
2cupspotatoes- about 4 potatoes, New Red, Yellow Fin or Yukon Gold potatoes, peeled and quartered
1cuponion- one onion, white onion, quartered
15ounceschickpeas- drained
2tablespoonstomato paste
½teaspoonhot sauce
4cupswater
1tablespooncoconut oil
1tablespoonground turmeric
½teaspoonground cumin
½teaspoonground cinnamon
1teaspoonsea salt
paprika for garnish
scallions for garnish
For the couscous!
1cupcouscous- plain
1tablespoondairy free butter
1 ½cupvegetable broth
½teaspoonsea salt
Instructions
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.
Notes
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.