Look for plain dried couscous and avoid the preflavored varieties. The stew on it's own is suitable for freezing.

Moroccan beef stew

8 hours 30 minutes
4 servings
  • Preparation time:
  • Total time:

Try a fresh Moroccan twist on slow cooker beef stew, spiced with cumin and mint and served on a bed of couscous.
  • Ingredients
  • Method


2 lbs. extra-lean stew beef, visible fat removed, cut into 1" pieces
Cooking spray*
4 carrots, peeled and cut into 2"- to 3"-long pieces
1 onion, halved and thinly sliced
3 garlic cloves, minced
2 Tbsp. tomato paste
1 tsp. paprika
1 tsp. ground cinnamon
¾ tsp. ground cumin
Pinch ground cayenne pepper
2½ cups low-sodium beef broth
1 (15-oz. can) chickpeas, drained
2 Tbsp. chopped fresh mint, plus more for garnish
1 red bell pepper, cored, seeded, and finely chopped
1½ cups plain dried couscous
1½ cups water
*Please note: Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional five sprays used.


  1. Pat the beef dry with paper towels and season with salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Working in batches, add the beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per batch; transfer to a slow cooker.
  2. Lightly coat the skillet with more cooking spray. Add the carrots and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and tomato paste and cook, stirring frequently, for 1 minute. Add the spices and cook until fragrant, about 30 seconds. Stir in ½ cup of the broth, then transfer the mixture to the slow cooker along with the chickpeas, remaining 2 cups of broth, and mint.
  3. Cover the slow cooker and cook on low until the beef is very tender and the cooking liquid has thickened, 7–8 hours.
  4. Lightly coat a medium saucepan with cooking spray and heat over medium heat until hot. Add the bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the couscous and cook for 30 seconds. Add the water and bring to a boil. Remove the saucepan from the heat, cover, and let stand until couscous is tender, about 5 minutes. Fluff the couscous with a fork and divide among four bowls.
  5. Ladle the stew over the couscous and garnish with more mint before serving.


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