Ingredients

1 1/2 pounds beef chuck, cut into chunks

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 rasins

2 teaspoons ground cumin

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne

kosher salt

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

Preparation

  1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, rasins, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
  2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
  3. Ten minutes before serving, prepare the couscous according to the package directions.
  4. 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.