| 12 | 200 | 209 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 3 h | 8 |
| 1/4 tsp | Black pepper |
| 1 tbsp | Water |
| 1 cup chopped | Carrots (finely chopped) |
| 1 cup | Couscous, whole wheat, dry |
| 1 can(s) (13oz) | Diced tomatoes, canned |
| 1 medium pepper(s) | Green bell pepper (finely chopped) |
| 1 tsp | Oregano, dried |
| 2 can(s) (15 oz) | Red kidney beans, canned, drained |
| 1/2 tsp | Salt |
| 1 cup | Tomato sauce, canned |
| 4 cup | Vegetable stock/broth |
| 1 small | Yellow onion (finely chopped) |
(Precook Couscous per package instructions)
Heat the water in a skillet.
Add the onions, bell pepper and carrots in the skillet. Sauté until the onions become translucent, about 10 to 15 minutes.
Add the sautéed veggies to the crock pot. Add the remaining ingredients (NOT the couscous) into the crock pot and stir well.
Cover and cook on low 2 to 3 hours.
Stir in the couscous at the end of cooking time. Leave on the slow cooker and let cook for 10 minutes.
Check the couscous for tenderness - it will have absorbed some of the liquid.
Serve and enjoy!
| Grain | 0.6 |
| Meat Alternative | 0.7 |
| Vegetables | 1.9 |
