Crockpot Spiced Braised Beef with Sweet Potatoes

Hands-on time: 15 minutes

Total time 4 1/2 to 8 1/2 hours

1 1/2 lbs beef chuck, cut into chunks

2 sweet potatoes (about 1 lb), cut into 1/2 inch thick moons

1 28-oz can whole peeled tomatoes

1 large red onion, cut into wedges

1/2 cup dried apricots

2 t ground cumin

2 t ground ginger

1/2 t ground cinnamon

1/2 t cayenne

Kosher salt

1 10 oz box couscous (1 1/2 cups)

1 15 oz can chickpeas, rinsed

2 cups baby spinach (1 1/2oz)

1/4 cups roasted almonds, chopped

In a 4- to 6- quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 t salt, and 1/2 cup water. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.

Ten minutes before serving, prepare the couscous according to the package directions. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with te couscous and sprinkle with the almonds.