Spiced braised beef with sweet potatoes
1 1/2 lbs beef chuck, cut into chunks
2 sweet potatoes (abt 1 lb) cut into 1/2 inch thick half-moons
1 28 oz can whole peeled tomatoes
1 large red onion, cut into wedges
1/2 C dried apricots
2 t ground cumin
2 t ground ginger
1/2 t ground cinnamon
1/2 t cayenne
salt
1 10 oz box couscous
1 15 oz can chickpeas, rinsed
2 C baby spinach
1/4 C roasted almonds, chopped
In a 4-6 quart slow cooker, combine the beef, potatoes, tomatoes (and their juices) onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 t salt, and 1/2 C water.
Cook, covered, until the meat is tender, on high for 4-5 hours, or on low for 7-8 hours.
Ten minutes before serving, prepare the couscous according to the package directions.
Add the chickpeas to the slow cooker and cook until heated through, 2-3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
2 sweet potatoes (abt 1 lb) cut into 1/2 inch thick half-moons
1 28 oz can whole peeled tomatoes
1 large red onion, cut into wedges
1/2 C dried apricots
2 t ground cumin
2 t ground ginger
1/2 t ground cinnamon
1/2 t cayenne
salt
1 10 oz box couscous
1 15 oz can chickpeas, rinsed
2 C baby spinach
1/4 C roasted almonds, chopped
In a 4-6 quart slow cooker, combine the beef, potatoes, tomatoes (and their juices) onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 t salt, and 1/2 C water.
Cook, covered, until the meat is tender, on high for 4-5 hours, or on low for 7-8 hours.
Ten minutes before serving, prepare the couscous according to the package directions.
Add the chickpeas to the slow cooker and cook until heated through, 2-3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
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