Moroccan Beef Stew with Couscous

Ingredients

• 29 oz tomatoes diced canned
• 0.3 teaspoon cayenne 
• 2 cups couscous 
• 3 cups fat-skimmed chicken broth 
• 0.3 cup mint leaves fresh chopped
• 1.5 teaspoons ground coriander 
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground turmeric dried
• 0.8 lb onion peeled chopped
• 2 lb boned beef pot roast with gravy cooked
• 1 teaspoon salad oil 

Equipment

• bowl
• frying pan

Directions

1. In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onion in oil until limp, 4 to 5 minutes.
2. Add cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds.
3. Add tomatoes and their juice; bring to a boil over high heat, stirring often.
4. Discard any solidified fat from beef and sauce. Scrape sauce from meat into pan.
5. Cut beef into 3/4-inch cubes and add to pan. Cover, reduce heat to low, and simmer until meat is hot, 5 to 7 minutes.
6. Meanwhile, in a 2- to 3-quart pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.
7. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.