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

Directions

1. Stir the carrots, celery root and 1/2 Cup Prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.

2. About 15 minutes before serving, cook the couscous as the label directs.

3. Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.