Step 1

Combine the beans, roasted peppers, harissa paste, olive oil, garlic, carrots, tomato paste, sugar, onion powder, turmeric and paprika in a 6- to 8-quart slow cooker. Stir in 4 cups of water and cook on high until the beans are very tender, about 6 hours. (The stew holds well on warm.)

Step 2

About 20 minutes before you want to eat, turn the heat back up to high if it has switched to warm. Stir in the tomato purée, couscous, parsley and salt. Cook until the couscous is tender, about 20 minutes. Serve in bowls topped with labneh and almonds.