Beef Couscous Crock Pot Food

SLOW-COOKER COUSCOUS-STUFFED PEPPERS

Steps:

• Cut thin slice from stem end of each bell pepper to remove top of pepper; discard. Remove seeds and membranes; rinse peppers.
• In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
• Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
• Cover and cook on low heat setting 3 to 4 1/2 hours or until peppers are tender. Garnish with pine nuts and cilantro.

SLOW-COOKER COUSCOUS-STUFFED PEPPERS (COOKING FOR 2)

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
• In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, salt, cumin, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
• Pour water into lined slow cooker; stand peppers upright in cooker.
• Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with pine nuts and cilantro.

SLOW COOKER BEEF SOUP WITH COUSCOUS

Steps:

• In the base of your slow cooker, combine the diced tomatoes and their juice, tomato paste, beef broth, soy sauce, stirring until well mixed. Add the thyme, bay leaves, onion, garlic, carrots, celery.
• Season the beef all over with salt and pepper; add to the slow cooker, pushing it down to cover with the liquid. Cover and cook on low until the beef is so tender that it can easily be pulled apart with a fork, 9-10 hours (or cook on high for 6-7 hours)
• Transfer the beef to a large plate or cutting board and use two forks to shred into bite-size chunks, discarding any pieces of fat and gristle. Discard the bay leaves.
• Stir the pearl couscous into the soup in the slow cooker. Cover and cook until tender, 10-15 minutes. Return the shredded beef to the soup. Add the parsley. Taste and season with more salt and pepper if desired. Serve.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Steps:

• Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
• About 15 minutes before serving, cook the couscous as the label directs.
• Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

BEEF COUSCOUS CROCK POT

Steps:

• Brown beef in a heavy skillet and pour off excess fat.
• Add broth, pepper, olives, onion, garlic, cumin and thyme.
• Top with beef, cover and cook on low 4-5 hours until vegetables are tender.
• Add water to a small sauce pan and bring to a boil.
• Stir in couscous, remove from heat and cover.
• After 5 minutes, remove cover and stir with a fork.
• Spoon couscous on to individual plates and top with the beef mixture.

SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS

Steps:

• Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
• Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.