Slow Cooker Pearl Couscous Soup

Ingredients

  • 1 cup Pearl Couscous, NOT cooked
  • 2 cans (15 oz. each) Red Kidney Beans, drained
  • 1 Tablespoon vegan butter
  • 1 cup carrots, finely chopped
  • 1 green bell pepper, finely chopped.
  • 1 small onion, finely chopped
  • 1 can (14.5 to 15 ounce can) Diced Tomatoes
  • 1 cup Spaghetti Sauce
  • 32 ounces Vegetable Broth(4 cups)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation

  • Heat the vegan butter in a skillet.
  • Add the onions, bell pepper and carots in the skillet.
  • Saute until the onions become translucent, about 10 to 15 minutes.
  • Add the sauteed veggies to the crock pot.
  • Put the remaining ingredients into the Crock Pot and stir well.
  • Cover and cook on low 2 to 3 hours.
  • Check the couscous at two hours for tenderness

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    • 7 oz. vegan dark chocolate
    • 1 1/2 cup Chili Tahini (~11 0z. Chili Tahini)
    • 2 tsp Date Syrup ‘Silan’
    • 1/4 cup unsweetened cocoa or cacao powder, or finely ground hazelnuts (optional // for coating)

    Instructions

    1. In a mixing bowl, add chocolate microwave until very warm but not boiling – about 45 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
    2. Immediately add Chili Tahini and Date Syrup into the chocolate, use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted and smooth.
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    Ingredients:

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    1 cucumber, chopped as thin as possible

    3 tablespoons chopped parsley

    Salt and black pepper

    Olive oil

    A little freshly squeezed lemon juice

    4 tablespoons grated Parmesan cheese

     

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  • Slow Cooker Pearl Couscous Soup

    Ingredients

    • 1 cup Pearl Couscous, NOT cooked
    • 2 cans (15 oz. each) Red Kidney Beans, drained
    • 1 Tablespoon vegan butter
    • 1 cup carrots, finely chopped
    • 1 green bell pepper, finely chopped.
    • 1 small onion, finely chopped
    • 1 can (14.5 to 15 ounce can) Diced Tomatoes
    • 1 cup Spaghetti Sauce
    • 32 ounces Vegetable Broth(4 cups)
    • 1 teaspoon Dried Oregano
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Preparation

    • Heat the vegan butter in a skillet.
    • Add the onions, bell pepper and carots in the skillet.
    • Saute until the onions become translucent, about 10 to 15 minutes.
    • Add the sauteed veggies to the crock pot.
    • Put the remaining ingredients into the Crock Pot and stir well.
    • Cover and cook on low 2 to 3 hours.
    • Check the couscous at two hours for tenderness
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