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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.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 11g; cholesterol 25mg; saturated fat 2g; carbohydrates 81g; mono fat 6g; poly fat 1g; insoluble fiber 9g; sugars 27g; protein 21g; vitamin a 4664.7IU; vitamin c 156.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.8mg; folate 80.6mcg; vitamin b12 1.1mcg; sodium 616mg; potassium 850mg; calcium 60.6mg; iron 3.8mg.