Curried Vegetables On Couscous

• 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

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.

baking potato, tomato, onion, carrot, curry powder, cumin seeds, salt, cayenne pepper, chickpeas, green bell pepper, garlic, fresh cilantro, green onion, couscous, mango, raisins, yogurt

Taken from www.myrecipes.com/recipe/curried-vegetables-couscous (may not work)