SLOW COOKER COUSCOUS RECIPES

Name: Slow Cooker Couscous with Vegetables and Chickpeas
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 serving(s)
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; 2 1/2 cups (425 g) medium couscous; 1 tbsp (15 ml) olive oil

SLOW COOKER COUSCOUS WITH VEGETABLES AND CHICKPEAS | RICARDO

Slow Cooker Couscous with Vegetables and Chickpeas | RICARDO image

Provided by Ricardocuisine

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

Stewed Vegetables
Couscous

Nutrition Facts : Calories 525 calories

SLOW-COOKER VEGETARIAN RAGOUT OVER COUSCOUS RECIPE ...

Slow-Cooker Vegetarian Ragout Over Couscous Recipe ... image

Hearty and filling, this eggplant and white bean ragout is vegetarian comfort food. Tossing the eggplant with salt draws out excess moisture from the vegetable, making it less bitter and more firm upon cooking. To make this recipe gluten-free, sub rice or gluten-free pasta for the couscous. Garnish with additional chopped flat-leaf parsley or basil, if desired.

Provided by Cooking Light

Categories Healthy Vegetarian Couscous Recipes

Total Time 5 hours 35 minutes

Number Of Ingredients 15

Ingredients

1 (1 1/2 pound) eggplant, peeled and cut into 3/4-inch cubes
1?¼ teaspoons kosher salt
1 (8 1/2 ounce) jar sun-dried tomatoes in olive oil
3 garlic cloves, minced (about 1 tablespoon)
1 medium-sized yellow onion, minced (about 1 cup)
1 medium-sized green bell pepper, chopped (about 1 cup)
2 (15.5 ounce) cans cans unsalted cannellini beans, drained and rinsed
½ cup unsalted vegetable stock
1 tablespoon unsalted tomato paste
2 teaspoons chopped fresh thyme
¼ teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley or basil
1 tablespoon balsamic or red wine vinegar
3 cups hot cooked whole-wheat couscous
1 pinch Crushed red pepper

Steps:

Toss together the eggplant and 1/2 teaspoon of the salt, and let drain in a colander 10 minutes. Rinse; pat dry.
Drain the tomatoes, reserving the oil. Chop the tomatoes to equal 1/2 cup; reserve the remaining tomatoes for another use. Place 2 tablespoons of the oil from the tomatoes in a large nonstick skillet, and heat over medium-high. Add the eggplant, and cook, stirring often, until browned on all sides, about 5 minutes. Add the garlic, onion, and bell pepper, and cook, stirring often, 2 minutes.
Place the eggplant mixture in a 5- to 6-quart slow cooker. Add the 1/2 cup chopped tomatoes, beans, stock, tomato paste, thyme, black pepper, and remaining 3/4 teaspoon salt, and stir to combine. Cover and cook on LOW until the eggplant is very tender, about 5 hours. Turn off the slow cooker, and stir in the parsley and vinegar. Divide the couscous among 4 plates. Serve the ragout over the couscous. Sprinkle with the crushed red pepper, if desired.

Nutrition Facts : Calories 498 calories, CarbohydrateContent 85 g, FatContent 11 g, FiberContent 20 g, ProteinContent 20 g, SaturatedFatContent 1 g, SodiumContent 524 mg, SugarContent 11 g

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