Vegetables, Beef, and Couscous

Cumin, cinnamon, and ginger coat beef cubes in this Moroccan-inspired skillet dinner. Dried cherries and apricots soak up garlicky pan juices. This recipe calls for Israeli couscous, also known as pearl couscous, but substitute regular couscous if you like.

Makes: 4 servings
Prep: 25 minutes
Cook: 25 minutes

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.

Nutrition Facts
Servings Per Recipe 4 servings Calories 511, Total Fat (g)11, Saturated Fat (g)2, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)25, Sodium (mg)616, Carbohydrate (g)81, Total Sugar (g)27, Fiber (g)9, Protein (g)21, Vitamin C (DV%)265, Calcium (DV%)6, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet