- In a skillet, heat oil and brown the beef. Brown in batches to allow for air to circulate around the beef pieces so they brown, rather than steam!
- Place all vegetables in the slow cooker and add the beef. Stir to combine.
- Combine all the rest of the ingredients in a bowl (except couscous) and pour over the ingredients in the slow cooker.
- Cover. Cook on low for 6 hours. Stir in couscous. Cover and cook for an additional 30 minutes.
**Homemade stock is best as it generally contains little or no sodium, if using prepared bouillon cubes, opt for low sodium varieties as it isn't impossible to remove the saltiness, but it is more difficult!!