Curried Vegetables on Couscous

Ingredients

• 4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
• 4 cups cubed tomato (about 1 1/2 pounds)
• 1 cup chopped onion
• 1 cup (1/4-inch) diagonally cut carrot
• 2 tablespoons curry powder
• 2 teaspoons cumin seeds
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 green bell pepper, cut into 1/2-inch-wide strips
• 3 garlic cloves, minced
• 1/3 cup chopped fresh cilantro
• 4 green onion tops, cut into 1-inch pieces
• 3 cups hot cooked couscous
• 6 tablespoons mango chutney
• 6 tablespoons raisins
• 6 tablespoons plain fat-free yogurt

Preparation

1. 1. Place potato in a 4-quart electric slow cooker. Combine tomato and next 9 ingredients (through garlic) in a bowl; stir well. Spoon over potato. Cover and cook on LOW for 9 hours. Stir in cilantro and green onions. Serve over couscous; top with chutney, raisins, and yogurt.