Moroccan Beef Stew with Couscous Recipe

Moroccan Beef Stew with Couscous Recipe

  • 1 onion, peeled and chopped
  • 1 teaspoon canola oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground turmeric
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (2 pound) package cooked boned beef pot roast with gravy
  • 3 cups chicken broth
  • 2 cups couscous
  • 1/4 cup chopped fresh mint leaves
  1. In a 10- to 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, stir onion in oil until limp, 4 to 5 minutes.
  2. Add cumin, coriander, cayenne, and turmeric; stir until fragrant, about 30 seconds. Add tomatoes and their juice; bring to a boil over high heat, stirring often.
  3. Discard any solidified fat from beef and gravy. Scrape gravy 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.
  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, about 5 minutes. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.
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