Spanish-Style Couscous - cooking recipe

Ingredients

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

Preparation

Slow cooker directions (crockpot):
Heat skillet over high heat until hot.
Add beef; cook until browned.
Pour off fat.
Place broth, bell pepper, olives, onion, garlic, cumin, thyme and beef in slow cooker.
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.
Cover; remove from heat.
Let stand 5 minutes; fluff with fork.
Spoon couscous onto plates; top with beef mixture.
Makes 4 servings.