Spanish-Style Couscous

Spanish-Style Couscous

1 pound lean ground beef
1 can (about 14 ounces) beef broth
1 small green bell pepper, cut into 1/2-inch pieces
1/2 cup pimiento-stuffed green olives, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1-1/3 cups water
1 cup uncooked couscous

  1. Cook beef in large skillet over medium-high heat, stirring to break up meat; until no longer pink. Drain fat. Transfer beef to slow cooker.

  2. Add broth, bell pepper, olives, onion, garlic, cumin and thyme to slow cooker. Cover; cook on LOW 4 hours or until bell pepper is tender.

  3. Bring water to a boil over high heat in small saucepan; stir in couscous. Cover; remove from heat. Let stand 5 minutes; fluff with fork. Spoon couscous onto plates; top with beef mixture

Sounds really tasty, could you make it with other meats apart from beef? I would recommend this chicken recipe for morrocan cous cous. I guess it’s similar but a little more spicy Recipe Search: Harissa chicken with herbed couscous.