|Slow Cooker Spanish-Style Couscous|
via Crock-Pot Quick & Easy Recipes
- 1 pound ground beef (we had a bunch of ground turkey patties in the freezer, so we used 1.5 pounds of those instead)
- 1 can (14 ounces) beef broth (I don't keep cans of broth on hand. I just filled an empty can with water and dissolved a beef bouillon cube in it)
- 1 green bell pepper, cut into 1/2 inch pieces (you should know by now The Wife doesn't like green peppers, so we went with red instead)
- 1/2 cup pimiento stuffed green olives, sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon Pilsen Latino Seasoning from the Spice House
- 1-1/3 cup water (this is for the couscous. DON'T put it in the slow cooker!)
- 1 cup uncooked couscous (we found a really good roasted garlic and olive oil couscous at ALDI)
- Brown meat in a large skillet over medium-high heat, stirring to break up meat (I've never seen a recipe tell you to break up the meat before. Are there people out there just chucking a big wad of meat in the pan and hoping for the best?) Drain fat.
- Combine broth, bell pepper, olives, onion, garlic, cumin, thyme and meat in slow-cooker. Cover; cook on LOW 5 hours or until bell pepper is tender.
- Bring water to a boil over high heat in a small saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with fork (don't forget to take the cover off before fluffing or you may encounter some difficulties). Spoon couscous onto plates; top with beef mixture (use a slotted spoon for getting the beef mixture out. There's going to be a fair amount of liquid left in the slow cooker).