Subj : Crockpot N.Y. Times - 18
To   : All
From : Dave Drum
Date : Wed Mar 27 2024 16:04:00

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 (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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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