Moroccan Beef Stew with Couscous

This quick beef stew imparts all the flavor of a slowly-simmered dish. Serve with a salad of shredded carrots dressed with lemon juice, olive oil, salt, and pepper.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 519
  • Calories from fat: 14%
  • Protein: 47g
  • Fat: 8.1g
  • Saturated fat: 2.9g
  • Carbohydrate: 63g
  • Fiber: 4.2g
  • Sodium: 740mg
  • Cholesterol: 85mg


  • 1 onion (3/4 lb.), peeled and chopped
  • 1 teaspoon salad oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon cayenne
  • 1/4 teaspoon ground dried turmeric
  • 2 cans (14 1/2 oz. each) diced tomatoes
  • 1 package (about 2 lb.) cooked boned beef pot roast with gravy
  • 3 cups fat-skimmed chicken broth
  • 2 cups couscous
  • 1/4 cup chopped fresh mint leaves


  1. 1. In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onion in oil until limp, 4 to 5 minutes.
  2. 2. Add cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds. Add tomatoes and their juice; bring to a boil over high heat, stirring often.
  3. 3. Discard any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3/4-inch cubes and add to pan. Cover, reduce heat to low, and simmer until meat is hot, 5 to 7 minutes.
  4. 4. Meanwhile, in a 2- to 3-quart pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.
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