Easy? Yup. Doable in the slow cooker? Uh-huh.
Adapted by moi from Extending the Table: A World Community Cookbook.
- 3 c. (750 ml) chicken broth, or 3 c. water plus 2 or 3 chicken bouillon cubes
- 1 lb. (5oo g) chopped chicken (I like boneless organic thighs)
- 1 onion, chopped
- 2 c. fresh or frozen green beans, chopped (I've used okra instead and that's great, too)
- 2 carrots, sliced
- 1 t. (5 ml) ground cumin
- 1 t. (5 ml) dried basil
- 1 clove garlic, minced
- 2 bay leaves
- 1/2 t. (2 ml) dried parsley, or some fresh
- salt and pepper to taste
- 2 medium tomatoes, chopped
- 2 small or 1 medium zucchini, sliced (or as I did last time, one yellow pattypan squash)
- 16-oz. (500 g) can chickpeas, drained
- 1/4 t. (1 ml) ground red pepper (I use a bit less)
You can cook it all together in a pot on the stove, or throw it in your slow cooker/crock pot and leave it on low all day.
For the couscous, just boil 1 1/4 c. water on the stove, stir in 1 c. couscous, turn off the heat, cover the pot, and let it sit for a couple of minutes till fluffy.
Ladle the stew over your couscous in a bowl, grab a seat, light some candles, wield your spoon, and contentedly rub your tum after.