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. Source: EatingWell Magazine, January/February 2012

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Ingredients

Directions

  • 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; 12 g total fat; 2.7 g saturated fat; 63 mg cholesterol; 744 mg sodium. 810 mg potassium; 41.3 g carbohydrates; 7.5 g fiber; 8 g sugar; 30.4 g protein; 127 IU vitamin a iu; 28 mg vitamin c; 46 mcg folate; 87 mg calcium; 3 mg iron; 47 mg magnesium;

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