Moroccan-Style Braised Beef With Carrots And Couscous

• 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

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.

olive oil, lean beef, salt, black pepper, onion, garlic, ground cumin, ground turmeric, paprika, ground ginger, beef broth, apricots, salt, black pepper, carrot, water, parsley, couscous, olive oil, garlic, salt, ground turmeric, beef broth, water, couscous, green onions, remaining ingredient, parsley

Taken from www.myrecipes.com/recipe/moroccan-style-braised-beef-with-carrots-couscous (may not work)