Ingredients

The following ingredients have 4 Servings
  • 1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 tablespoons honey
  • 1 tablespoon spicy harissa paste
  • 1 tablespoon ras el hanout (Moroccan seasoning blend)
  • 1/2 teaspoon ground cinnamon
  • 4 small carrots, peeled and cut in 2-inch pieces
  • 1 cup thinly sliced yellow onion
  • 1/4 cup chopped pitted dates
  • 3 cloves garlic, chopped
  • 2 cups uncooked couscous (from 10-oz package)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 cup crumbled feta cheese, if desired

Instruction

  • Spray 5-quart slow cooker with cooking spray. Rub beef with salt. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
  • In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
  • Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
  • Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with cilantro and feta cheese.