Slow Cooker Vegetable and Chickpea Couscous

Name: Slow Cooker Vegetable and Chickpea Couscous
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup couscous (uncooked); 2 cups vegetable broth (low-sodium); 1 can chickpeas (drained and rinsed); 1 medium zucchini (diced); 1 medium carrot (sliced); 1 medium red bell pepper (diced); 1 medium onion (chopped); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 tablespoon lemon juice (freshly squeezed)

255 min 6 servings Easy

All Recipes

Slow Cooker Vegetable and Chickpea Couscous

A delightful and hearty dish featuring tender vegetables and chickpeas, simmered to perfection in a slow cooker, perfect for a wholesome meal.

Prep

15 min

Cook

240 min

Total

255 min

Servings

Difficulty

Easy

Couscous is a staple in many North African cuisines, known for its versatility and ability to absorb flavours beautifully. In this slow cooker version, we combine a medley of vegetables with protein-rich chickpeas, creating a comforting and nutritious dish that requires minimal effort. Using a slow cooker allows the vegetables to become tender and full of flavour, while the spices create a fragrant aroma that fills your kitchen. This dish is perfect for those busy days when you want a wholesome meal without spending hours in the kitchen.

Ingredients

Servings

Couscous and Vegetables

Instructions

Prepare the vegetables

Dice the zucchini, slice the carrot, dice the red bell pepper, and chop the onion. Mince the garlic cloves.

Pro tip: Chop vegetables into similar sizes for even cooking.

Combine ingredients in slow cooker

In a slow cooker, combine the vegetable broth, chickpeas, diced zucchini, sliced carrot, diced red bell pepper, chopped onion, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Stir to mix well.

Pro tip: For a spicier dish, add a pinch of cayenne pepper.

Cook the mixture

Cover the slow cooker and cook on low for 4 hours, or until the vegetables are tender.

Prepare the couscous

When the vegetables are nearly done, prepare the couscous according to package instructions, using water or additional vegetable broth.

Pro tip: Fluff the couscous with a fork before serving for the best texture.

Finish and season

Once the vegetables are cooked, stir in the olive oil and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Pro tip: Adding lemon juice at the end brightens the flavours.

Serve

Serve the vegetable and chickpea mixture over the prepared couscous. Garnish with fresh herbs, if desired.

Pro tip: Try garnishing with chopped parsley or cilantro for extra freshness.

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Tips & Tricks

<ul><li>Use a variety of colourful vegetables for the best flavour and presentation.</li><li>If you like a bit of spice, add a pinch of cayenne pepper.</li><li>Ensure chickpeas are thoroughly rinsed to reduce sodium content.</li><li>Serve with a wedge of lemon for a burst of freshness.</li></ul>

Serving Suggestions

Serve this slow cooker vegetable and chickpea couscous as a main dish or a hearty side. Pair it with grilled meats or a fresh salad for a complete meal. This dish can be prepared ahead and stored in the refrigerator for up to three days. Simply reheat on the stove or in the microwave, adding a splash of water if necessary to loosen the couscous.