Slow Cooker Harissa Bean and Couscous Stew

cooking.nytimes.com

Btoddday

8 ounces (about 1¼ cups) dried cannellini beans, soaked overnight and drained (see Tip)

1 (12-ounce) jar roasted red peppers, drained and roughly chopped

⅓ cup harissa paste

¼ cup extra-virgin olive oil

5 garlic cloves, smashed

2 large carrots, cut into bite-sized pieces

2 tablespoons tomato paste

1 tablespoon packed light brown sugar

1 teaspoon onion powder

1 teaspoon ground turmeric

1 teaspoon sweet or hot paprika

1 (15-ounce) can tomato purée

¾ cup pearl couscous

1 cup finely chopped flat-leaf parsley

1 tablespoon coarse kosher salt

Labneh or yogurt, for topping

Chopped salted almonds, for topping

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer