Ahh couscous, the food so good they named it twice! Unfortunately this sneaky grain is surprisingly high in carbs, with 23grams per 100grams. Sure, if you ate nothing else that day with carbs in it you could enjoy 100 grams of couscous – or try my Keto Moroccan Stew with Keto Couscous!
Using the slow cooker yet again imparts a rich flavour to cheap cuts of beef, and loading the stew with lower carb vegetables allows you to get those essential vitamins and minerals. This substantial dish can serve 6 easily, or can be cooked for a warm lunch all week.
- 700 grams beef chuck steak, or other fatty beef cuts
- 2 tablespoons olive oil
- 1/2 brown onion, thickly sliced
- 1 zucchini, diced in 1 inch pieces
- 1 small eggplant, diced in 1 inch pieces
- 2 tablespoons harissa seasoning
- 2 tablespoons garlic paste, or 5 cloves, peeled
- 1 400 gram crushed tomatoes
- 1 cup chicken broth, homemade is best
- 4 rashers shortcut bacon, thickly sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1/2 head cauliflower, riced in a food processor or grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander, optional
- 3/4 cup chicken broth, homemade is best
- 4 tablespoons flaked almonds
- 3 stalks spring onions, sliced
- 4 tablespoons greek yoghurt
- 1 teaspoon mint, dried or fresh
- Prepare the slow cooker in the morning. Chop all vegetables for the stew as specified, and cut the beef into large 1 inch squares. Put the chopped onion, eggplant and zucchini in the slow cooker.
- In a large frying pan, heat the oil over medium- high heat and brown the beef on all sides. Add to the slow cooker.
- In the same pan without cleaning it, fry the bacon until crispy and add to the slow cooker.
- Combine the remaining stew ingredients and pour over the meat and vegetables. Stir to combine and cook on low for 8 hours.
- When almost ready to serve, using a large frying pan or wok melt the butter over medium-high heat. Add the cauliflower and fry for 2 minutes until just starting to brown.
- Add the chicken stock, cumin and coriander and stir to combine. Turn the heat down to low and simmer for 10 - 12 minutes until the chicken stock is absorbed and the cauliflower is cooked to your liking.
- Stir through the flaked almonds and spring onions.
- Combine the greek yoghurt and mint, and serve the cooked stew over couscous with minted yoghurt on top.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 447Total Fat: 32gSaturated Fat: 11gUnsaturated Fat: 0gCholesterol: 102mgSodium: 957mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 30g