Slow Cooker Moroccan Spiced Beef with Couscous and Roasted Vegetables

Cut the 2 pounds beef chuck roast into 1 1/2-inch cubes. Pat dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the beef on all sides, about 3-4 minutes per batch. Transfer to slow cooker.

Dice the large onion and mince the 4 cloves of garlic.

In the same skillet, add the remaining 1 tablespoon olive oil. Add diced onion and cook until softened, about 4 minutes.

Add minced garlic, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, and 1 tablespoon paprika. Cook, stirring constantly, for 1 minute until fragrant.

Stir in 2 tablespoons tomato paste and cook for another minute.

Pour in 1 cup beef broth, scraping up any browned bits from the bottom of the pan. Add 1 tablespoon honey and stir to combine.

Pour the mixture over the beef in the slow cooker. Roughly chop the 1/2 cup dried apricots and add to the slow cooker.

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is very tender.

About 45 minutes before serving, preheat oven to 425°F (220°C).

Peel and cut the 3 medium carrots into 1-inch chunks. Cut the 2 medium zucchini into 1-inch chunks. Remove seeds from the large red bell pepper and cut into 1-inch pieces.

Toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet.

Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and lightly browned.

When the beef is done, in a medium saucepan, bring 1 1/2 cups vegetable broth to a boil.

Remove from heat, stir in 1 1/2 cups couscous, cover, and let stand for 5 minutes.

Fluff the couscous with a fork and transfer to a serving platter.

Using a slotted spoon, arrange the beef over the couscous, then spoon some of the cooking liquid over the meat.

Arrange the roasted vegetables alongside the beef and couscous.

Roughly chop the 1/4 cup fresh cilantro and sprinkle over the dish along with 1/4 cup sliced almonds.

Serve immediately, with additional cooking liquid on the side if desired.