Vegetables, Beef and Couscous Recipe
Posted by Peg of More soulful recipies Ingredients 1 tsp. ground cumin 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 8 oz. beef chuck roast,cut into 1/2-inch cubes 2 Tbsp. olive oil 2 large onions, coarsely chopped 3 cloves garlic, minced 1/2 cup dried apricots, halved 1/2 cup dried tart cherries 2 bay leaves 8 to 12 mini sweet peppers, halved, or 4 small sweet peppers, quartered (seeds removed) 1/3 cup pitted kalamata olives 1-1/2 cups Israeli-style couscous Fresh parsley, lemon peel, and/or seasoned olives (optional) Directions 1. In bowl combine the cumin, 1/2 teaspoon salt, the cinnamon, ginger, and 1/4 teaspoon black pepper. Add beef cubes, toss to coat. 2. In large skillet heat 1 tablespoon of olive oil over medium-high heat. Add beef. Cook 4 minutes, until browned. Transfer to bowl. 3. Heat remaining olive oil in skillet; add onions. Cook until nearly tender. Add garlic; cook 1 minute. Return beef and juices to skillet with 1 cup water, apricots, half the cherries, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until beef is tender. Increase heat to medium-high; add peppers. Cook 5 minutes, uncovered, until peppers are tender, stirring often. Stir in olives. Meanwhile, cook couscous with remaining cherries and 1/4 teaspoon salt according to couscous package directions. 4. Remove bay leaves from vegetable mixture. Serve with couscous, parsley, lemon peel, and olives. Drizzle with pan juices. Makes 4 servings. 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
