Moroccan-Style Braised Beef with Carrots and Couscous

Ingredients

• 1 pound beef stew meat lean cut into 1-inch cubes
• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 2 cups carrots peeled diagonally sliced ( 4 carrots)
• 0.7 cup couscous uncooked
• 0.3 cup apricots dried packed
• 0.3 cup flat-leaf parsley fresh chopped
• 0.3 cup flat-leaf parsley fresh divided chopped
• 1  garlic clove crushed
• 4  garlic cloves chopped
• 0.3 cup green onions chopped
• 2 teaspoons ground cumin 
• 1 teaspoon ground ginger 
• 0.3 teaspoon ground turmeric 
• 2 teaspoons ground turmeric 
• 0.3 cup less-sodium beef broth 
• 28 ounce less-sodium beef broth canned
• 2 teaspoons olive oil 
• 3 cups onion thinly sliced
• 2 teaspoons paprika 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• immersion blender

Directions

1. To prepare beef, heat 2 teaspoons oil in a large saucepan over medium-high heat.
2. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Add beef to pan, and cook 4 minutes or until beef is browned on all sides, turning occasionally.
4. Transfer beef to a bowl; cover and keep warm.
5. Add 3 cups onion to pan; cook 10 minutes or until tender, stirring frequently.
6. Add 4 garlic cloves and next 4 ingredients (through ginger); cook 1 minute, stirring constantly.
7. Add 2 cans broth; bring to a boil.
8. 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.
9. Return beef to onion mixture; cook over medium-low heat 1 hour or until beef is tender.
10. 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.
11. While beef cooks, prepare couscous.
12. Heat 2 teaspoons oil in a small saucepan over medium heat.
13. 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.
14. Remove from heat. Cover and let stand 5 minutes; fluff with a fork. Stir in green onions.
15. Spoon couscous onto 4 plates. Top evenly with beef stew, and sprinkle each serving with 1 tablespoon parsley.