Root vegetables are dominant in African cuisine. Add that to the spicy laden flavors of North Africa and you get some really good food. North African Couscous is rich in flavors and so easy to prepare. Vegetables and spices go in the crock pot. At dinner, serve over infused couscous.

Slow Cooker North African Couscous [Vegan]

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For the Vegetables:

  • 2 cloves garlic, finely chopped
  • 1 cauliflower, cut into florets
  • 2 carrots, peeled and cut into large chunks
  • 4 New Red, Yellow Fin or Yukon Gold potatoes, peeled and quartered
  • 1 white onion, quartered
  • 1 15.5-ounce can chickpeas, drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon hot sauce
  • 4 cups water
  • 1 tablespoon coconut oil
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • paprika for garnish
  • scallions for garnish

For the Couscous:

  • 1 cup plain couscous
  • 1 tablespoon vegan butter
  • 1 1/2 cup vegetable broth
  • sea salt


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.

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