Slow-Cooker Vegetable Curry with Couscous

Ingredients

• 0.5 cup yogurt plain fat free yoplait® (from 32-oz container)
• 0.3 cup cilantro leaves fresh chopped
• 1.5 teaspoons juice of lime 
• 1 clove garlic finely chopped
• 1 Dash salt 
• 1 Dash pepper black freshly ground
• 2 teaspoons vegetable oil 
• 0.5 cup onion chopped (1 medium)
• 2 cloves garlic finely chopped
• 2 teaspoons curry powder 
• 0.5 teaspoon turmeric 
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground pepper red (cayenne)
• 3 cups eggplant cubed peeled ()
• 1 cup tomatoes coarsely chopped
• 1 cup bell pepper red coarsely chopped
• 1 cup baby carrots sliced ()
• 15 oz garbanzo beans drained canned (garbanzo beans)
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 2 cups baby spinach fresh
• 2 cups couscous whole wheat uncooked
• 1 serving frangelico 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2. In medium bowl, mix sauce ingredients. Refrigerate until serving time.
3. In 10-inch nonstick skillet, heat oil over medium heat.
4. Add onion; cook about 5 minutes, stirring occasionally, until translucent.
5. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
6. In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
7. Cover; cook on Low heat setting 5 to 6 hours.
8. Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
9. Meanwhile, cook couscous as directed on package.
10. Serve curry over couscous; top with sauce.