This easy Slow Cooker Braised Root Vegetable Salad with Chickpeas and Couscous is a nutritious, hearty dish perfect for any occasion. Packed with tender root vegetables, chickpeas, and fresh herbs, it’s simple to prepare and full of flavor. Plus, you can easily swap ingredients based on what you have on hand.

Jump to Recipe Print Recipe

Recipe Ingredients

• 400 g (14 oz) cauliflower, cut into large florets
• 1 large Desiree (or other all-purpose) potato, peeled and cut into 3 cm (1¼ inch) chunks
• 1 sweet potato, peeled, cut into 3 cm (1¼ inch) chunks
• 1 large beetroot (beet), peeled and cut into 2 cm (¾ inch) wedges
• 2 carrots, halved lengthways and cut into 3 cm (1¼ inch) chunks
• 1 whole garlic bulb, cloves separated and peeled
• Finely grated zest and juice of 1 lemon
• 60 ml (2 fl oz/¼ cup) extra virgin olive oil
• 500 ml (17 fl oz/2 cups) good-quality vegetable stock
• 400 g (14 oz) tin chickpeas, drained and rinsed
• 240 g (8½ oz/1¼ cups) instant couscous
• 40 g (1½ oz) butter, at room temperature, chopped
• 4 tablespoons mint leaves, torn
• 4 tablespoons coriander (cilantro) leaves, coarsely chopped
• 25 g (1 oz/¼ cup) flaked almonds, lightly toasted

How To Make Slow Cooker Braised Root Vegetable Salad With Chickpeas And Couscous

1. Prepare the vegetables: Place all the vegetables in the slow cooker, along with the garlic and lemon zest. Pour in the olive oil and vegetable stock, season with sea salt and freshly ground black pepper, and gently mix. Cover and cook on high for 2½ hours.
2. Add chickpeas: Stir in the chickpeas, cover, and cook for a further 30 minutes, or until the vegetables are tender yet still have some bite.
3. Prepare the couscous: Carefully pour out the cooking liquid into a large bowl, measuring out 310 ml (10¾ fl oz/1¼ cups), and make up any difference with extra stock or water. Turn the slow cooker setting to low, cover, and continue cooking the vegetables.
4. Cook the couscous: Bring the measured cooking liquid to the boil in a saucepan. Remove from the heat, add the lemon juice and couscous, and stir with a fork for 20 seconds. Cover and allow the couscous to soften for 5 minutes. Return the saucepan to low heat, then add the butter and fluff the couscous with a fork until the butter melts through.
5. Combine and serve: Add the couscous and half the herbs to the slow cooker, gently mixing to combine. Spoon the mixture onto a large platter, scatter with the remaining herbs and toasted almonds, and serve.

Recipe Tips

• Cut vegetables evenly:  Make sure to cut all the vegetables into similar-sized pieces for even cooking and consistency in texture.
• Don’t skip the resting time for couscous: After adding the liquid, let the couscous sit for 5 minutes to fully absorb the flavors and become tender.
• Adjust seasoning:  Taste the vegetable mixture before adding the chickpeas, and adjust the seasoning with more salt, pepper, or lemon if needed.
• Use a good-quality vegetable stock: A flavorful stock will enhance the taste of the vegetables and couscous, so choose one you enjoy.
• Toast the almonds: Lightly toast the almonds before sprinkling them over the dish to add a crunchy texture and deeper flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Braised Artichokes With Potatoes, Garlic And Sage
• Slow Cooker Bold Mexican Shredded Beef
• Slow Cooker Black Bean And Sweet Potato Chili