Vegetables, Beef, and Couscous

Apricots and cherries add a sweet flavor to this couscous main dish recipe, while the kalamata olives and sweet peppers add texture.

Vegetables, Beef, and Couscous Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
25 mins
Cook:
25 mins
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Vegetables, Beef, and Couscous

Ingredients
1
teaspoon ground cumin
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
8
ounces beef chuck roast, cut in 1/2-inch cubes
2
tablespoons olive oil
2
large onions, coarsely chopped
3
1/2
cup dried apricots, halved
1/2
cup dried tart cherries
2
bay leaves
8
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.

Nutrition Facts

(Vegetables, Beef, and Couscous)
    Per serving:
  • 511 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 25 mg chol.,
  • 616 mg sodium,
  • 81 g carb.,
  • 9 g fiber,
  • 27 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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