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Moroccan Style Vegetable Stew with Harissa

An all time favourite because you guessed it… it uses the slow cooker!!! Hooray… an easy recipe you throw in at lunch time (or morning), switch on and enjoy later with little effort. Like a house husband all to yourself only better! This is a tasty dish that can warm you on a cold day. Think Tagine without the cooking! This recipe has been taken fromĀ Australian Womens Weekly More Slow Cooking Recipes

Ingredients (Serves 4)
1 Medium Red Onion Chopped
4 Cloves of crushed Garlic
2 tsp each ground cumin, coriander and sweet paprika
1 fresh long red chilli, chopped finely,
1/2 cup loosely packed flat parsley chopped
2 Cups (500ml) vegetable stock
4 Baby Aubergine Chopped
4 Small Courgettes chopped
2 Small parsnips chopped
2 medium carrots chopped
1/4 butternut squash (ready made packets are fine)
2 Medium Sweet Potatoes chopped
2 tbsp honey
1 cup greek style yogurt
2 tbsp harissa paste
Cous Cous

Cooking Instructions
1. Blend onion, garlic and spices until smooth. Combine with paste, herbs and stock in a large jug
2. Combine vegetables and stock mixture in slow cooker. Cook on low for 6 hours. Stir in honey. Season to taste
3. Pour boiling water over cous cous until its covered and fluffs up
Serve topped with yogurt, harissa and extra coriander

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