Moroccan Spiced Beef and Carrots with Couscous

I made preserved lemons and limes a few weeks ago and today finally came up with a dish I wanted to use them in. I combined several tagine recipes and created the following. It’s one of the best one pot meals I’ve made in quite awhile and I’ll definitely be making it again.

1 lb beef sirloin, diced
1 lb carrots, diced
1 onion, diced
3 cloves garlic, minced
4 cups water or beef stock
2/3 cups couscous
1/2 cup Kalamata or green olives, chopped
1/2 preserved lemon, finely diced
1/4 cup parsley, finely chopped
1 Tbs olive oil
1 1/2 tsp ground ginger
1 tsp ground cumin
1 tsp turmeric
1/2 tsp black pepper
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper (optional)

In a large pot or Dutch oven heat olive oil on medium. Add beef and spices. Stir often until beef is brown. Add onions and garlic. Cook until onion is translucent. Add water or beef stock and bring to a boil. Add carrots, olives, preserved lemons and parsley and reduce to a simmer. Simmer for 30-45 minutes, until beef and carrots are soft. Add couscous and cook for another 10 minutes or until couscous is cooked through.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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