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Slow Cooker Moroccan Couscous Stew
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- #60733
This Moroccan crockpot recipe will *squash* your old go-to slow cooker stew. Along with chickpeas, carrots, and couscous (and squash of course), some cinnamon and cayenne help this dish bring the sweet heat.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 small onion, chopped
1 clove garlic, minced
1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 cup baby carrots
1 cup canned crushed tomatoes
1/2 cup vegetable broth
1 pound skinless boneless chicken breast, cubed (omit for a vegetarian dish)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes, optional
1 can (15 ounce size) chickpeas, drained and rinsed
1 cup whole wheat couscous
1/2 teaspoon salt
chopped fresh parsley, optional
directions
Heat a small skillet sprayed with non-stick cooking spray over medium heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes. Add to the crock pot.
Add the squash, carrots, tomatoes, broth, chicken, cinnamon, cumin, cayenne, and crushed red pepper. Stir gently.
Cover the crock pot and cook on low heat for 4 hours.
Add the chickpeas, couscous, and salt. Stir well.
Cover the crock pot and cook for 10 minutes or until the couscous is tender.
Garnish the Moroccan couscous stew with the parsley at serving time.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
454 calories, 3 grams fat, 82 grams carbohydrates, 29 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 17, 2013
I omitted the chicken for the vegetarian option as we were having a bunch of people over for dinner and 2 were vegetarians. I was impressed by how filling and flavorful this was without any meat in it. One of the guests requested the recipe.
December 18, 2010
This turned out very nicely. We adjusted the recipe for six servings to include 2 1/2 pounds of bone-in chicken thighs, added 1/4 cup of golden raisins, and 1 cup of sliced dried apricots. Yes, we like dried fruit in couscous dishes. We added, too, four cloves of garlic at the start of the five hours of slow cooking, at the end of which the effect on the broth was heartening but mellow. Thanks! We had fun with this.