You'll need: 1 pound ground beef
1 can (14 1/2 oz) beef broth
1 small green pepper, cut into 1/2-inch pieces
1/2 cup pimiento-stuffed green olives, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon thyme
1 1/3 cups water (for couscous)
1 cup uncooked couscous
What I added:
1 teaspoon ground Cayenne red pepper
1 1/2 teaspoons black pepper
2 extra garlic cloves (to make 4 cloves total)
1/2 cup extra sliced green olives (to make 1 cup total)
1 small (4 oz) can diced hot green chili peppers
Brown ground beef in skillet on stove, drain and discard fat. Transfer to slow cooker. Add beef broth, green pepper, onion, garlic, cumin and thyme; stir well.
Cover and cook on low for 4 hours or until green pepper is tender.
Bring water to a boil over high heat in small saucepan. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes; fluff with fork.
Stir couscous onto plates and top with beef.
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