Spanish-Style Couscous

• 1 pound lean ground beef or buffalo meat
• 1 can beef broth (about 14 ounces)
• 1 small green bell pepper, cut into 1/2-inch pieces
• 1/2 cut pimiento stuffed green olives, sliced
• 1/2 medium onion, chopped (I used red onion)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme leaves
• 1 1/3 cup water
• 1 cup uncooked couscous

1. Slow cooker directions (crockpot):
2. Heat skillet over high heat until hot.
3. Add beef; cook until browned.
4. Pour off fat.
5. Place broth, bell pepper, olives, onion, garlic, cumin, thyme and beef in slow cooker.
6. Cover and cook on LOW 4 hours or until bell pepper is tender bring water to a boil over high heat in small saucepan. Stir in couscous.
7. Cover; remove from heat.
8. Let stand 5 minutes; fluff with fork.
9. Spoon couscous onto plates; top with beef mixture.
10. Makes 4 servings.

ground beef, beef broth, green bell pepper, pimiento stuffed green olives, onion, garlic, ground cumin, thyme, water, couscous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38333 (may not work)