Slow Cooker North African Couscous
[Vegan]

For the Vegetables:

1. Mix the vegetables ingredients, except for the garnishes, in the slow cooker.
2. Turn on low for 8 hours.

For the Couscous:

1. Place the couscous in a heat proof bowl that will hold at least 3 cups.
2. Right before you are ready to serve, Heat the vegan butter and broth to a boil.
3. Pour over the couscous.
4. In about 5 minutes all of the liquid will be absorbed.
5. Serve the couscous and spoon the slow cooker veggies on top.
6. Sprinkle with paprika and scallion if you wish.
7. Place the extra liquid from the crock-pot in a bowl just in case someone wants more.
8. This dish does not freeze well because of the potatoes but it will keep in the fridge for four days.
9. The flavors meld nicely too.
10. The color of the couscous will become the color of your broth. Mine was homemade and a darker color but there are also some very pretty lighter vegetable broths.