Slow-Cooker Beef & Carrot Tagine with Almond Couscous

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.