Ingredients
The following ingredients have 4 Servings
- 3/4 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 4 medium carrots (cut into bite-sized pieces)
- 3/4 cup dried apricots (quartered)
- 1/2 cup onion (chopped)
- 1/2 cup queen pimento-stuffed green olives (quartered)
- 4 garlic cloves (minced)
- 1 1/2 pounds lean beef stew meat (cut into 1-inch pieces)
- 1 1/2 cups uncooked couscous (Pearl/Israeli recommended)
- Chopped parsley or cilantro for garnish
Instruction
- Whisk together wine, vinegar, ginger, cumin, salt, pepper, cinnamon, and cayenne pepper in a 5- or 6-quart slow cooker.
- Add carrots, apricots, onion, olives, garlic, and beef. Toss to combine.
- Cover and cook until beef is tender and cooked through, about 6 to 7 hours on low or 4 to 5 hours on high.
- Prepare couscous according to package instructions.
- Divide couscous into serving bowls. Top with stew. Garnish with parsley or cilantro if desired.
