Slow-Cooker Vegetable Curry with Couscous

• Reynolds™ Slow Cooker Liners

Sauce

• 1/2 cup Yoplait® Fat Free plain yogurt (from 32-oz container)
• 1/4 cup chopped fresh cilantro leaves
• 1 1/2 teaspoons lime juice
• 1 clove garlic, finely chopped
• Dash salt
• Dash freshly ground black pepper

Curry

• 2 teaspoons vegetable oil
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, finely chopped
• 2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cups cubed (3/4 to 1 inch) peeled eggplant
• 2 medium tomatoes, coarsely chopped (about 1 cup)
• 1 medium red bell pepper, coarsely chopped (about 1 cup)
• 1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
• 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups fresh baby spinach leaves
• 2 cups uncooked whole wheat couscous