In this riff on North African tradition, couscous is served as the base for a beef and rutabaga stew that's made with an intoxicating blend of cinnamon, turmeric, coriander and cayenne (optional if you don't like it spicy). Garnish with fresh parsley or cilantro and serve with sliced cucumber.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2012

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle steak with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the steak and cook, stirring frequently, until no longer pink on the outside, about 4 minutes. Transfer to a plate.

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  • Add the remaining 1 tablespoon oil to the pan over medium heat. Add rutabaga, onion, tomato paste, cinnamon, turmeric, coriander, cayenne (if using) and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 4 minutes. Add flour and cook, stirring, 1 minute more. Add broth and bring to a boil over medium-high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring occasionally, until the rutabaga is tender and the stew is thickened, 10 to 14 minutes.

  • Meanwhile, bring 1 cup water to a boil in a small saucepan over medium-high heat. Add couscous, cover and remove from the heat. Let stand for 5 minutes.

  • When the rutabaga is tender, return the steak to the stew, along with any accumulated juice from the plate. Reduce the heat to medium and cook until the steak is cooked through, about 2 minutes more.

  • To serve, fluff the couscous with a fork and divide among 4 shallow bowls. Top with equal portions of the stew.

Nutrition Facts

391 calories; protein 30.4g 61% DV; carbohydrates 41.3g 13% DV; dietary fiber 7.5g 30% DV; sugars 7.9g; fat 12g 19% DV; saturated fat 2.7g 14% DV; cholesterol 63mg 21% DV; vitamin a iu 127.2IU 3% DV; vitamin c 27.9mg 47% DV; folate 46.2mcg 12% DV; calcium 86.9mg 9% DV; iron 3.5mg 19% DV; magnesium 46.8mg 17% DV; potassium 809.7mg 23% DV; sodium 744.3mg 30% DV; thiamin 0.2mg 20% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/22/2012
Amazing This dish had great flavor. I loved the way everything interacted together. Will definitely make this dish again though I will double the recipe. Pros: Super fast and easy Cons: Not much left for leftovers Read More
Rating: 4 stars
01/12/2012
Deliciously different way to stretch one pound of meat to feed 4 We are now on a serious budget so this was a great recipe that my husband and our two teenage boys thought was delicious and filling. Because I couldn't find turmeric or coriander in small quantities or for a low price I used cumin with the cinnamon for a warm and toasty spice flavor. (We are all spice wimps so no cayenne for us.) I simmered the rutabagas longer than required to make sure they were nice and tender in this one pot meal. Pros: Easy quick economical and yummy -- a great weeknight dinner Cons: Dcing the rutabagas takes a lot of muscle! Read More
Rating: 5 stars
03/15/2012
very flavorful stew I've never made a stew with such fantastic flavor. Additionally I felt the dish was very healthful. I know that cinnamon turmeric coriander and cayenne are good for health. I altered the recipe slightly by using coconut oil for browning the beef and vegetables; I feel it is a better choice for cooking since it is more tolerant of heat without breaking down. Also although I'm not gluten free I try to minimize the amount of gluten I eat so I served it over brown rice instead of the couscous and it was very satisfying. Pros: I loved the savory flavor created by the spices along w the tomato paste. Read More
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Rating: 4 stars
01/28/2012
Yummy! Dish was very good. I followed recipe exactly. Next time I will make extra couscous and add more rutabaga. In my household this only served 3. Would probably be good with chicken as well. Read More