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

Name: Slow Cooker Moroccan Bean and Carrot Stew
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 3/4 lb Carrots, chopped; 2 Tbsp Cilantro, chopped; 2 oz Apricots, dried, chopped; 1 can Diced tomatoes (14 oz / 397 g can), drained; 1 tsp Cinnamon; 1 tsp Coriander; 1 tsp Cumin; 1 tsp Ginger, dried; 1 Tbsp Harissa paste (optional, sub your favorite hot sauce); 1 Tbsp Flour; 1/2 cup Vegetable broth; 1 can Beans, cannellini or butter (14 oz / 397 g can); 4 Tbsp Yogurt, plain; 3 Tbsp Cilantro, chopped; 2 oz Apricots, dried, chopped; 1 cup Couscous, uncooked; 1 Tbsp Butter; 1 1/3 cups Vegetable broth; 1/4 cup Almonds, sliced

Active: 30 min Total: 6 hr 30 min

Original GF Paleo Vegetarian

Slow Cooker Moroccan Bean and Carrot Stew

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.

Ingredients

Metric

Servings:

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

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.

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