Spiced Beef and Butternut Squash Stew

In a 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 cup water, and 1/2 teaspoon salt; stir in the onion.

Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the flour. Add the beef to the slow cooker and toss to coat.

Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high.

Ten minutes before serving, prepare the couscous according to package directions. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve the stew over the couscous and sprinkle with the cilantro.