Ingredients

• 1  tsp. ground cumin
• 1/2  tsp. ground cinnamon
• 1/4  tsp. ground ginger
• 8  oz. beef chuck roast, cut in 1/2-inch cubes
• 2  Tbsp. olive oil
• 2  large onions, coarsely chopped
• 3  cloves garlic, minced
• 1/2  cup dried apricots, halved
• 1/2  cup dried tart cherries
• 2  bay leaves
• 8  to 12 mini sweet peppers, halved, or 4 small sweet peppers, quartered (seeds removed)
• 1/3  cup pitted kalamata olives
• 1-1/2  cups Israeli-style couscous
•   Fresh parsley, lemon peel, and/or seasoned olives (optional)

Directions

1. In bowl combine the cumin, 1/2 teaspoon salt, the cinnamon, ginger, and 1/4 teaspoon black pepper. Add beef cubes, toss to coat.

2. In large skillet heat 1 tablespoon of olive oil over medium-high heat. Add beef. Cook 4 minutes, until browned. Transfer to bowl.

3. Heat remaining olive oil in skillet; add onions. Cook until nearly tender. Add garlic; cook 1 minute. Return beef and juices to skillet with 1 cup water, apricots, half the cherries, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until beef is tender. Increase heat to medium-high; add peppers. Cook 5 minutes, uncovered, until peppers are tender, stirring often. Stir in olives. Meanwhile, cook couscous with remaining cherries and 1/4 teaspoon salt according to couscous package directions.

4. Remove bay leaves from vegetable mixture. Serve with couscous, parsley, lemon peel, and olives. Drizzle with pan juices. Makes 4 servings.