Moroccan-Style Braised Beef with Carrots and Couscous

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.