1 onion (3\/4 lb.), peeled and chopped
\n1 tsp. salad oil
\n1 1\/2 tsp. ground cumin
\n1 1\/2 tsp. ground coriander
\n1\/4 to 1\/2 tsp. cayenne
\n1\/4 tsp. ground dried turmeric
\n2 cans (14 1\/2 oz. each) diced tomatoes
\n1 package (about 2 lb.) cooked boned beef pot roast with gravy
\n3 C. fat-skimmed chicken broth
\n2 C. couscous
\n1\/4 C. chopped fresh mint leaves<\/p>\n
In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onion in oil until limp, 4 to 5 minutes. Add cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds. Add tomatoes and their juice; bring to a boil over high heat, stirring often.. Discard any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3\/4-inch cubes and add to pan. Cover, reduce heat to low, and simmer until meat is hot, 5 to 7 minutes.. Meanwhile, in a 2- to 3-quart pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.<\/p>\n
Yield: 6 servings
\nCalories: 519
\nFat: 8.1g (sat 2.9g)
\nFiber: 4.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 onion (3\/4 lb.), peeled and chopped 1 tsp. salad oil 1 1\/2 tsp. ground cumin 1 1\/2 tsp. ground coriander 1\/4 to 1\/2 tsp. cayenne 1\/4 tsp. ground dried turmeric 2 cans (14 1\/2 oz. each) diced tomatoes 1 package (about 2 lb.) cooked boned beef pot roast with gravy 3 C. fat-skimmed chicken broth 2 C. couscous 1\/4 C. chopped fresh mint leaves In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat,…<\/p>\n