Moroccan Beef Stew with Couscous
Moroccan Beef Stew with Couscous requires about 45 minutes from start to finish. One serving contains 481 calories, 43g of protein, and 9g of fat. This recipe serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as an affordable main course. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up tomatoes, cayenne, mint leaves, and a few other things to make it today. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. It is a good option if you're following a dairy free diet.
Instructions
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.
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.
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.
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.