Moroccan Beef Stew with Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
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.
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.
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.
|
|