Slow Cooker Moroccan Beef Stew with Couscous
Ingredients
- 3 carrots, thinly sliced on an angle
- 1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
- 3/4 cup pitted prunes, chopped
- 1 1/4 pounds beef stew meat
- 1 tablespoon ras el hanout (Moroccan seasoning)
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 cup couscous
- 2 teaspoons harissa paste, plus more for serving
- Fresh cilantro, for topping
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