Hands-On Time
15 Mins
Total Time
4 Hours 15 Mins
Yield
Serves 6
 Kan Kanbayashi

How to Make It

Step 1

In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.

Step 2

Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.

Step 3

Ten minutes before serving, prepare the couscous according to the package directions.

Step 4

Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.

Step 5

To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.

Step 6

To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.

Ratings & Reviews

/5
Reviews
five_whole_stars