Moroccan Beef Stew With Couscous

Directions

1. In a 12-inch nonstick frying pan or possibly a 5- to 6-qt pan over medium-high heat, frequently stir onion in oil till limp, 4 to 5 min.
2. Add in cumin, coriander, cayenne, and turmeric and stir till fragrant, about 30 seconds. Add in tomatoes and their juice; bring to a boil over high heat, stirring often.
3. Throw away any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3/4-inch cubes and add in to pan. Cover, reduce heat to low, and simmer till meat is warm, 5 to 7 min.
4. Meanwhile, in a 2- to 3-qt pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand till broth is absorbed and couscous is tender to bite, about 5 min. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.
5. This recipe yields 6 servings.
6. Comments: Serve with a salad of shredded carrots dressed with lemon juice, extra virgin olive oil, salt, and pepper.