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
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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.
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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.
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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