Ingredients:
1 1/2 lbs Beef Chuck (cut into chunks)
2 Sweet Potatoes (cut into 1/2 inch thick half moons)
1-28oz can Whole Peeled Tomatoes
1 Large Red Onion (cut into wedges)
1/2 cup Dried Apricots
2 tsp Ground Cumin
2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/2 tsp Cayenne
Kosher Salt
1-10oz box Couscous (1 1/2 cups uncooked)
1-15oz can Chickpeas (rinsed)
2 cups Baby Spinach (1 1/2 oz)
1/4 cup Roasted Almonds (chopped)
Directions:
In 4-6 quart slow cooker, combine beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 tsp salt, and 1/2 cup water. Cook, covered, until 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 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 almonds.
