MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Harissa Bean & Couscous Stew
Categories: Beans, Chilies, Vegetables, Herbs, Pasta
Yield: 6 servings
8 oz Dried cannellini beans;
- soaked overnight, drained
12 oz Jar roasted red peppers;
- drained, rough chopped
1/3 c Harissa paste
1/4 c Extra-virgin olive oil
5 cl Garlic; smashed
2 lg Carrots; in bite-sized
- pieces
2 tb Tomato paste
1 tb Light brown sugar; packed
1 ts Onion powder
1 ts Ground turmeric
1 ts Sweet or hot paprika
15 oz Can tomato puree
3/4 c Pearl couscous
1 c Flat-leaf parsley;
- fine chopped
1 tb Coarse kosher salt
Labneh or yogurt; for
- topping
Chopped salted almonds; for
- topping
Combine the beans, roasted peppers, harissa paste, olive oil,
garlic, carrots, tomato paste, sugar, onion powder, turmeric, and
paprika in a 6- to 8-qt slow cooker. Stir in 4 cups of water and
cook on high until the beans are very tender, about 6 hours. (The
stew holds well on warm.)
About 20 minutes before you want to eat, turn the heat back up to
high if it has switched to warm. Stir in the tomato puree,
couscous, parsley and salt. Cook until the couscous is tender,
about 20 minutes. Serve in bowls topped with labneh and almonds.
If you plan on leftovers (plnovers), cook the couscous separately
and add it to individual bowls. Leftover couscous in the stew will
swell and get too soft.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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