Feel free to experiment with the spices in this simple slow-cooker beef stew--keep cumin and cinnamon in the mix, but try adding cardamom and ginger for greater depth of flavor. Both the stew and the almond couscous are very easy to prep, and the active time is just 20 minutes. Recipe adapted from Slow Cook Modern. Source: EatingWell Magazine, September 2019

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Ingredients

Almond Couscous

Directions

  • Place beef in a 4- to 7-quart slow cooker. Sprinkle with paprika, 1 1/4 teaspoons salt, cumin, fennel seeds, cinnamon and pepper; toss to coat. Pile carrots on the beef and pour tomatoes and 1/2 cup water over the top. Cover and cook on Low for 8 hours or High for 4 hours.

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  • To prepare couscous: About 20 minutes before serving, heat oil in a medium saucepan over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Add couscous and stir to coat. Add water and salt. Bring to a boil over high heat. Cover and remove from heat; let stand for 10 minutes. Fluff with a fork and stir in cilantro.

  • Just before serving, stir raisins into the slow cooker, cover and let stand for 5 minutes. Serve the tagine with the couscous.

Tips

To make ahead: Refrigerate for up to 3 days.

Equipment: 4- to 7-qt. slow cooker

Nutrition Facts

348 calories; 9.4 g total fat; 73 mg cholesterol; 694 mg sodium. 37.5 g carbohydrates; 31.3 g protein; Full Nutrition