Slow-Cooker Vegetable Curry with Couscous

Ingredients

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