Moroccan-Braised Beef
Almond, Raisin, and Olive "Couscous"
Ingredients
- 2 to 2½ lb boneless chuck roast, cut into 2-inch cubes
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 onion, sliced
- 1 (14.5-oz) can diced tomatoes
- 1½ cups organic beef broth
- 3 Tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp cayenne pepper
Instructions
- Combine all ingredients in a 6-quart slow cooker. Cover and cook on LOW 6 to 8 hours until beef is tender.
Side Dish Ingredients
- 2 lb cauliflower florets
- 3 Tbsp avocado oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ cup raw chopped almonds
- ½ cup chopped pitted green olives
- ½ cup golden raisins
Side Dish Instructions
- Preheat oven to 400°F. Pulse cauliflower in a food processor, in batches, until it resembles couscous.
- Combine cauliflower, oil, garlic, salt, and pepper in a roasting pan. Bake 25 minutes or until browned, stirring once.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 4 to 6 minutes or until fragrant, stirring often. Stir nuts, olives, and raisins into "couscous" before serving.
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