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Slow Cooker Moroccan Bean and Carrot Stew
with apricot and almond couscous

Active: 30 min Total: 6 hr 30 min
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.
Tags

Ingredients

Metric
Servings:
4
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

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Prep

  1. Garlic / Onions / Carrots - Prep as directed. (Can be done up to 4 days ahead)
  2. For beans and couscous | Cilantro / Apricots - Prep as directed. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. 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.)
  5. Beans - Rinse and drain.

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Make

  1. 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.
  2. Fold cilantro (just couscous’ portion) and sliced almonds into couscous.
  3. 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

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Reviews

Ratings

Original (129)
Gluten-free (11)
Paleo (15)
Vegetarian (11)

53 reviews

This was a big hit and the leftovers were delicious, too.

By: Rachel
Posted: Jan 19, 2017
Diet: Original
0 Helpful

Great tasting! Should have ground my coriander and cumin; the seeds were unpleasant. I forgot about the yogurt but it didn't matter.

By: Brittany
Posted: Jan 04, 2017
Diet: Original
0 Helpful

Favorite thing we have made here.

By: jared
Posted: Feb 25, 2016
Diet: Original
0 Helpful

Amazing dish, so easy and so tasty!

By: Alice
Posted: Feb 06, 2016
Diet: Original
0 Helpful

This 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.

By: Jacalyn
Posted: Jan 29, 2016
Diet: Original
0 Helpful

I 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...

By: Terri
Posted: Jan 07, 2016
Diet: Paleo
0 Helpful