Beef Tagine

Ingredients

• 0.5 cup no-salt-added beef broth undiluted canned
• 14.5 ounce canned tomatoes undrained canned
• 2 cups carrots sliced
• 6 cups couscous cooked ( without salt or fat)
• 1.5 tablespoons flour all-purpose
• 2 cloves garlic minced
• 2 teaspoons gingerroot minced peeled
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground turmeric 
• 0.3 cup kalamata olives pitted chopped
• 2 teaspoons olive oil 
• 0.5 teaspoon pepper freshly ground
• 1.5 pounds shoulder roast boneless lean cut into 2-inch cubes
• 0.5 teaspoon salt 
• 2 medium zucchini 

Equipment

• paper towels
• dutch oven

Directions

1. Coat a Dutch oven with cooking spray; add oil.
2. Place over medium-high heat until hot.
3. Add meat, and cook until browned on all sides, stirring often.
4. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
5. Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well.
6. Add tomatoes and next 5 ingredients; stir well.
7. Add carrot; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.
8. Cut zucchini in half lengthwise; cut each half crosswise into thin slices.
9. Add zucchini and olivesto meat mixture; simmer 20 additional minutes or until meat and vegetables are tender.
10. Serve over couscous.