2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
1 28-ounce can whole peeled tomatoes
1 large red onion, cut into wedges
1/2 cup dried apricots
2 teaspoons ground cumin
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1 10-ounce box couscous (1 1/2 cups)
1 15-ounce can chickpeas, rinsed
2 cups baby spinach (1 1/2 ounces)
1/4 cup roasted almonds, chopped
Sat fat 2g
How to Make It
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.