SLOW COOKER BEEF SOUP WITH COUSCOUS
This delicious slow cooker recipe has all the rich, savory flavor of a long-simmered beef stew, only it's lighter and more brothy, with fall-apart-tender chunks of beef and an aromatic beef broth made with garlic, onion, carrot, celery, bay leaves, fresh thyme, and a bit of soy sauce, which works to enhance that umami beef flavor.
Provided by Andie Mitchell
Time 10h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 26 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
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
I just found this recipe! I can almost taste this combination of slow cooked ingredients - and I am drooling! Too bad you all have to wait until the recipe is posted.
Provided by Lorac
Categories Grains
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394, Fat 12.8, SaturatedFat 4.7, Cholesterol 74.7, Sodium 851.9, Carbohydrate 36.5, Fiber 2.8, Sugar 1.1, Protein 31.3
SLOW-COOKER COUSCOUS-STUFFED PEPPERS
Like stuffed peppers? Try a new one with a spicy combination of ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
ROAST BEEF WITH COUSCOUS
Make and share this Roast Beef with Couscous recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place beef in an 8- by 12-inch roasting pan.
- In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
- Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
- During roasting, brush beef 4 times with wine mixture.
- If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
- Transfer beef to a board and cover loosely.
- Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
- Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
- Add couscous; return to a boil, stirring.
- Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
- Stir in peas, onions, and any juices that have accumulated around beef.
SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 4h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 730 g, Fat 29 g, Fiber 3 g, Protein 56 g, SaturatedFat 8 g
SLOW-COOKER COUSCOUS-STUFFED PEPPERS (COOKING FOR 2)
Busy schedule? Now you can have just the right amount ready to serve two with the help of your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fiber 6 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
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