Rating: 3.5 stars
270 Ratings
  • 5 star values: 65
  • 4 star values: 98
  • 3 star values: 59
  • 2 star values: 35
  • 1 star values: 13


Credit: Kan Kanbayashi

Recipe Summary test

15 mins
4 hrs 15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 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 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.

  • 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.

  • 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.

Nutrition Facts

500 calories; fat 9g; saturated fat 2g; cholesterol 48mg; sodium 576mg; protein 37g; carbohydrates 71g; fiber 10g.