1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1/2 cup canned no-salt-added beef broth, undiluted
2 teaspoons peeled, minced gingerroot
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
2 cups sliced carrot
2 medium zucchini
1/4 cup pitted, chopped kalamata olives
6 cups cooked couscous (cooked without salt or fat)
How to Make It
Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook until browned on all sides, stirring often. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well. Add tomatoes and next 5 ingredients; stir well. Add carrot; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.
Cut zucchini in half lengthwise; cut each half crosswise into thin slices. Add zucchini and olivesto meat mixture; simmer 20 additional minutes or until meat and vegetables are tender. Serve over couscous.
Oxmoor House Cooking Light Collection
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