Moroccan-Style Braised Beef with Carrots and Couscous

Try this Moroccan-Style Braised Beef with Carrots and Couscous for a ethnic-inspired dinner that will delight. Dried apricots and North African spices render a hearty stew. Use an immersion blender to thicken the braising mixture gravy--no need for a roux.

Yield: 4 servings (serving size: 1 cup stew and 1/2 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 30%
  • Fat: 14.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32g
  • Carbohydrate: 43.7g
  • Fiber: 6g
  • Cholesterol: 71mg
  • Iron: 5.7mg
  • Sodium: 681mg
  • Calcium: 91mg

Ingredients

  • Beef:
  • 2 teaspoons olive oil
  • 1 pound lean beef stew meat, cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups thinly sliced onion
  • 4 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 2 (14-ounce) cans less-sodium beef broth
  • 1/4 cup packed dried apricots
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups diagonally sliced peeled carrot (about 4 carrots)
  • 2 tablespoons water (optional)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Couscous:
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/3 cup less-sodium beef broth
  • 1/3 cup water
  • 2/3 cup uncooked couscous
  • 1/4 cup chopped green onions
  • Remaining ingredient:
  • 1/4 cup chopped fresh flat-leaf parsley, divided

Preparation

  1. To prepare beef, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan, and cook 4 minutes or until beef is browned on all sides, turning occasionally. Transfer beef to a bowl; cover and keep warm.
  2. Add 3 cups onion to pan; cook 10 minutes or until tender, stirring frequently. Add 4 garlic cloves and next 4 ingredients (through ginger); cook 1 minute, stirring constantly. Add 2 cans broth; bring to a boil. Add apricots; reduce heat, and simmer 5 minutes. Cover and cook over medium-low heat 30 minutes. Using an immersion blender in pan, puree onion mixture. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
  3. Return beef to onion mixture; cook over medium-low heat 1 hour or until beef is tender. Add carrot to pan; cover and cook 15 minutes or until carrot is tender, adding 2 tablespoons water, if desired, to loosen sauce. Stir in 1/4 cup chopped parsley.
  4. While beef cooks, prepare couscous. Heat 2 teaspoons oil in a small saucepan over medium heat. Add crushed garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. Stir in 1/3 cup broth and 1/3 cup water; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes; fluff with a fork. Stir in green onions.
  5. Spoon couscous onto 4 plates. Top evenly with beef stew, and sprinkle each serving with 1 tablespoon parsley.
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