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




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

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

  • 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.

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

Nutrition Facts

511 calories; 11 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 25 mg cholesterol; 616 mg sodium. 850 mg potassium; 81 g carbohydrates; 9 g fiber; 27 g sugar; 21 g protein; 4665 IU vitamin a; 156 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 4 mg iron;


1 Ratings
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