Beef Couscous Crock Pot Recipes
BEEF COUSCOUS CROCK POT
I just found this recipe! I can almost taste this combination of slow cooked ingredients - and I am drooling! Too bad you all have to wait until the recipe is posted.
Provided by Lorac
Categories Grains
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef in a heavy skillet and pour off excess fat.
- Add broth, pepper, olives, onion, garlic, cumin and thyme.
- Top with beef, cover and cook on low 4-5 hours until vegetables are tender.
- Add water to a small sauce pan and bring to a boil.
- Stir in couscous, remove from heat and cover.
- After 5 minutes, remove cover and stir with a fork.
- Spoon couscous on to individual plates and top with the beef mixture.
Nutrition Facts : Calories 394, Fat 12.8, SaturatedFat 4.7, Cholesterol 74.7, Sodium 851.9, Carbohydrate 36.5, Fiber 2.8, Sugar 1.1, Protein 31.3
SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
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- 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.
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