Slow Cooker Couscous with Vegetables and Chickpeas | RICARDO

Ingredients

• 2 onions, chopped
• 2 tbsp (30 ml) olive oil
• 2 garlic cloves, chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 3 cups (750 ml) water
• 1 can (14 oz/398 ml) diced tomatoes
• 1 can (14 oz/398 ml) chickpeas, drained and rinsed
• 5 carrots, peeled and sliced
• 2 turnips, peeled and each cut into 6 wedges
• 2 bell peppers of various colours, seeded and diced
• 1 small rutabaga, peeled and cubed
• 2 zucchini, cut into half-moon slices
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) harissa paste
• 1/4 cup (10 g) chopped fresh cilantro
• Salt and pepper
• 2 1/2 cups (425 g) medium couscous
• 1 tbsp (15 ml) olive oil