1 Large yellow onion roughly chopped
5 cloves of garlic minced or crushed
3 or 4 carrots in 1/2" diagonal slices
1 or 2 turnips or swede (depending on size) peeled and cubed (3/4" cubes)
1 large potato peeled and cubed (3/4" cubes)
3 or 4 stalks of celery in 1/2" diagonal slices
2 or 3 zucchini, mostly peeled, in 3/4" chunks
1 cup or so or can of cooked chickpeas (aka garbanzo beans)
about 4 tbs tomato paste
2 tsp of dried mint or double for fresh
1 tbs salt or more to taste
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp red pepper flakes or enough to singe your hair (to taste)*
Water to cover
1 cup med. grain couscous (aka moroccan pasta, bulgar, etc.)
1 cup water
(butter, oil, salt, depending on cousous grains)
1/4 cup rasins (preferably white)(optional)
Put all of the "stew" ingredients in the crock pot in the order listed.
Cover with water.
Cook on low for 8-10 hours.
When it's done, prepare the cousous in accordance with the manufacturer's instructions.
Soak the rasins in warm water and add them to the couscous (if desired).
Serve the stew over a bed of warm cousous.
Typical couscous has chicken and / or lamb and / or merguez in it and nothing prevents one from transforming this into a regular couscous recipe except that the variety and quantity of vegetables I've listed will pretty much fill any normal slow cooker. Alternatively, one can prepare the meats on the side which some argue is a more authentic way of preparing couscous anyway. I was shooting for a vegetable dish here and the slow cooker leaves the vegetables not quite as done as they would typically be served in a normal couscous, a fact that I find quite agreeable.
*If you're making this for children or people who don't like spicy, just add a dash or two of cayenne and prepare a harissa sauce to serve on the side. Mix some harissa (or red pepper if you can't get it where you are) with the broth from the vegetables and add it to the individual plates as desired.
x-posted to veggie_diaries and my own journal phrench_phried