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.
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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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.