Moroccan Beef Stew with Couscous in a Slow Cooker

Ingredients:

• 3 carrots, thinly sliced ​​diagonally
• Half a large celery root, peeled and cut into 2.5 cm pieces (about 2 cups)
• 3/4 cup chopped prunes
• 600 g of beef for stewing
• 1 tbsp Moroccan ras el hanout
• 2 cups lightly salted chicken broth
• 2 tbsp tomato paste
• 1 cup couscous
• 2 tsp harissa + extra for filing
• Fresh cilantro, for serving

Preparation:

1. In a 6- to 8-quart slow cooker, combine the carrots, celery root, and 1/2 cup of prunes. Combine the beef in a large bowl with ras el hanout, 1 teaspoon of salt, and a few grinds of black pepper. Arrange the beef pieces on top of the vegetables. In a small bowl or measuring cup, combine the chicken broth with the tomato paste and pour over the meat and vegetables. Cover and cook over low heat until the beef is tender, 7-8 hours.
2. About 15 minutes before serving, cook the couscous according to package directions.
3. Skim off any fat from the surface of the sauce and discard. Add the harissa and season with salt and pepper to taste. Divide the couscous and stew among bowls. Sprinkle with the remaining prunes and cilantro; serve with harissa.