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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 (packed) light brown sugar
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 Fine chopped flat-leaf
- parsley
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-quart 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 purée, 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.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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