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

Active: 30 min Total: 6 hr 30 min

Slow cooker meals often make our Favorites list because they're so low maintenance. The flavors of this Moroccan Stew happen to be delicious too, so we're bringing it back from the week of 11/2/15.
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

Servings:
4
Metric
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
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 (sub sour cream) - 4 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic / Onions / Carrots - Prep as directed. (Can be done up to 4 days ahead)
  2. For stew 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (133)
Gluten-free (13)
Paleo (13)
Vegetarian (15)

47 reviews

This is my favorite recipe so far! I love the flavors.

By: Claire
Posted: Mar 30, 2017
Diet: Paleo
0 Helpful

Skipped the couscous but the chicken and stuff in the slow cooker was delicious!

By: Sundi
Posted: Mar 25, 2017
Diet: Paleo
0 Helpful

My family loved this dish! They called it "exotic".

By: Misty
Posted: Dec 08, 2016
Diet: Paleo
0 Helpful

this was so easy, and so flavorful! I will definitely make it again. Directions spot on - i always sub parsley for cilantro (tastes like soap suds to me), otherwise followed exactly. The chicken was so tender and apricots were a revelation.

By: Colleen
Posted: Oct 18, 2016
Diet: Original
0 Helpful

I want to disclose that I made this in a pan and wish I hadn't chopped up the chicken. But over all, really good favors! I didn't want to add too much sweetness to the meal so I skipped the apricots but it was a really tasty food and didn't take long to make. We will make it again for sure.

By: Gulan
Posted: Aug 24, 2016
Diet: Original
0 Helpful

Delish! I would make this anytime.

By: Sara
Posted: Aug 19, 2016
Diet: Original
0 Helpful