Slow Cooker Moroccan Bean and Carrot Stew
with apricot and almond couscous
Travel to North Africa with this melange of spices that turns beans and carrots into something incredibly special.
Smarts: We do provide non-slow cooker directions for this recipe, but we definitely recommend using a slow cooker for low effort cooking.
Smarts: We do provide non-slow cooker directions for this recipe, but we definitely recommend using a slow cooker for low effort cooking.
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Ingredients
Slow Cooker Moroccan Bean & Carrot Stew:
- Garlic - 3 cloves, minced
- Onions - 1, diced
- Carrots - 3/4 lb, chopped
- Cilantro - 2 Tbsp, chopped
- Apricots, dried - 2 oz, chopped
- Diced tomatoes (14 oz / 397 g can) - 1 can, drained
- Cinnamon - 1 tsp
- Coriander - 1 tsp
- Cumin - 1 tsp
- Ginger, dried - 1 tsp
- Harissa paste (optional, sub your favorite hot sauce) - 1 Tbsp
- Flour - 1 Tbsp
- Vegetable broth - 1/2 cup
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can
- Yogurt, plain - 4 Tbsp
Apricot and Almond Couscous:
- Cilantro - 3 Tbsp, chopped
- Apricots, dried - 2 oz, chopped
- Couscous, uncooked - 1 cup
- Butter - 1 Tbsp
- Vegetable broth - 1 1/3 cups
- Almonds, sliced - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
507
Just a moment...
% Daily Value
Total Fat
6g
10%
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Saturated Fat
2g
9%
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Trans Fat
0g
Just a moment...
Cholesterol
5mg
2%
Just a moment...
Sodium
768mg
32%
Just a moment...
Total Carbohydrate
98g
33%
Just a moment...
Dietary Fiber
15g
61%
Just a moment...
Sugars
27g
Just a moment...
Protein
20g
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Prep
- Garlic / Onions / Carrots - Prep as directed. (Can be done up to 4 days ahead)
- For beans and couscous | Cilantro / Apricots - Prep as directed. (Can be done up to 4 days ahead)
- Diced tomatoes - Drain.
- If slow cooking - Place carrots, cinnamon, coriander, cumin, ginger, garlic, onions, apricots (just stew’s portion), diced tomatoes, harissa, flour, and vegetable broth in slow cooker. Cook on high for 2 to 3 hours OR low for 4 to 6 hours. (If you don’t own a slow cooker, heat a Dutch oven or saute pan over medium-high heat. Add some oil and then saute garlic and onions for ~3 minutes. Add remainder of the ingredients with beans and saute for 20 to 25 minutes, stirring frequently until carrots are cooked through.)
- Beans - Rinse and drain.
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Make
- Combine couscous, butter, vegetable broth, and apricots in a saucepan. Bring to a boil. Remove from heat and let sit covered for another 5 minutes. Fluff with a fork.
- Fold cilantro (just couscous’ portion) and sliced almonds into couscous.
- Stir in beans and then season dish to taste with salt, harissa, and / or spices. Enjoy topped with yogurt and chopped cilantro and couscous on the side.
Nutrition Facts
Amount Per Serving
Calories
507
Just a moment...
% Daily Value
Total Fat
6g
10%
Just a moment...
Saturated Fat
2g
9%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
5mg
2%
Just a moment...
Sodium
768mg
32%
Just a moment...
Total Carbohydrate
98g
33%
Just a moment...
Dietary Fiber
15g
61%
Just a moment...
Sugars
27g
Just a moment...
Protein
20g
Just a moment...
Reviews
Ratings
53 reviews
Great tasting! Should have ground my coriander and cumin; the seeds were unpleasant. I forgot about the yogurt but it didn't matter.
0 HelpfulThis dish was excellent. Different that what we normally make, but still delicous. We made 6 servings to bring to work during the week for lunch.
0 HelpfulI didn't add yogurt. I used crushed instead of diced tomatoes, dates instead of apricots, added more garlic and didn't add a hot sauce. Yummy...
0 Helpful