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.

Liana Krissoff
Source: EatingWell Magazine, September 2019


Ingredient Checklist
Almond Couscous


Instructions Checklist
  • 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.

  • 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.


To make ahead: Refrigerate for up to 3 days.

Equipment: 4- to 7-qt. slow cooker

Nutrition Facts

347.7 calories; protein 31.3g 63% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 7g 28% DV; sugars 7.9g; fat 9.4g 14% DV; saturated fat 2.6g 13% DV; cholesterol 72.6mg 24% DV; vitamin a iu 7886.1IU 158% DV; vitamin c 5mg 8% DV; folate 16.9mcg 4% DV; calcium 71.5mg 7% DV; iron 4.4mg 24% DV; magnesium 44mg 16% DV; potassium 710.2mg 20% DV; sodium 694.3mg 28% DV.