Moroccan Beef Stew with Couscous

Yields Makes 6 servings
This quick beef stew imparts all the flavor of a slowly-simmered dish. Serve with a salad of shredded carrots dressed with lemon juice, olive oil, salt, and pepper.

Ingredients

 1 onion (3/4 lb.), peeled and chopped
 1 teaspoon salad oil
 1 1/2 teaspoons ground cumin
 1 1/2 teaspoons ground coriander
 1/4 to 1/2 teaspoon cayenne
 1/4 teaspoon ground dried turmeric
 2 cans (14 1/2 oz. each) diced tomatoes
 1 package (about 2 lb.) cooked boned beef pot roast with gravy
 3 cups fat-skimmed chicken broth
 2 cups couscous
 1/4 cup chopped fresh mint leaves
Nutrition Facts

Servings 0

Amount Per Serving
Calories 519Calories from Fat 14
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 2.9g15%
Cholesterol 85mg29%
Sodium 740mg31%
Total Carbohydrate 63g21%
Dietary Fiber 4.2g17%
Protein 47g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onion in oil until limp, 4 to 5 minutes.

Step 2
2

Add cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds. Add tomatoes and their juice; bring to a boil over high heat, stirring often.

Step 3
3

Discard any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3/4-inch cubes and add to pan. Cover, reduce heat to low, and simmer until meat is hot, 5 to 7 minutes.

Step 4
4

Meanwhile, in a 2- to 3-quart pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.

Ingredients

 1 onion (3/4 lb.), peeled and chopped
 1 teaspoon salad oil
 1 1/2 teaspoons ground cumin
 1 1/2 teaspoons ground coriander
 1/4 to 1/2 teaspoon cayenne
 1/4 teaspoon ground dried turmeric
 2 cans (14 1/2 oz. each) diced tomatoes
 1 package (about 2 lb.) cooked boned beef pot roast with gravy
 3 cups fat-skimmed chicken broth
 2 cups couscous
 1/4 cup chopped fresh mint leaves

Directions

Step 1
1

In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onion in oil until limp, 4 to 5 minutes.

Step 2
2

Add cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds. Add tomatoes and their juice; bring to a boil over high heat, stirring often.

Step 3
3

Discard any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3/4-inch cubes and add to pan. Cover, reduce heat to low, and simmer until meat is hot, 5 to 7 minutes.

Step 4
4

Meanwhile, in a 2- to 3-quart pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.

Moroccan Beef Stew with Couscous
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