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 Light brown sugar; packed
      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  Flat-leaf parsley;
           - fine chopped
      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-qt 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 puree,
  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.

  Recipe by Sarah DiGregorio

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

  Uncle Dirty Dave's Archives

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