Couscous with Rutabaga & Beef Stew

Couscous with Rutabaga & Beef Stew

4 Reviews
From: EatingWell Magazine, January/February 2012

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound sirloin or strip steak, trimmed and cut into 1-inch cubes
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound rutabaga (about ½ medium), cut into ½-inch cubes
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 tablespoons all-purpose flour
  • 3 cups reduced-sodium beef broth
  • 1 cup water
  • ⅔ cup whole-wheat couscous


  • Active

  • Ready In

  1. Sprinkle steak with ¼ 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.
  2. 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 ¼ 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.
  3. 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.
  4. 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.
  5. To serve, fluff the couscous with a fork and divide among 4 shallow bowls. Top with equal portions of the stew.

Nutrition information

  • Serving size: 1½ cups stew & ½ cup couscous
  • Per serving: 391 calories; 12 g fat(3 g sat); 7 g fiber; 41 g carbohydrates; 30 g protein; 46 mcg folate; 63 mg cholesterol; 8 g sugars; 0 g added sugars; 127 IU vitamin A; 28 mg vitamin C; 87 mg calcium; 3 mg iron; 744 mg sodium; 810 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1½ fat

Reviews 4

March 14, 2012
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By: Kim H.
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.
February 21, 2012
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By: Eileen
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
January 28, 2012
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By: nsprinkle
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.
January 12, 2012
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By: EatingWell User
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!
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