Couscous with Rutabaga & Beef Stew

January/February 2012

Your rating: None Average: 3.7 (11 votes)

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.

Couscous with Rutabaga & Beef Stew

4 Reviews for Couscous with Rutabaga & Beef Stew

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.

I loved the savory flavor created by the spices along w the tomato paste.

This dish had great flavor. I loved the way everything interacted together. Will definitely make this dish again, though I will double the recipe.

Super fast and easy

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.

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.

Easy, quick, economical and yummy -- a great weeknight dinner

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