Curried Vegetables on Couscous

Ingredients

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

Equipment

• bowl
• slow cooker

Directions

1. Place potato in a 4-quart electric slow cooker.
2. 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.
3. Serve over couscous; top with chutney, raisins, and yogurt.