- 1 Tbsp. olive oil
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1 Tbsp. paprika
- 1 tsp. ground allspice
- 1/2 tsp. ground cinnamon
- 1 lb. lean ground beef
- 1 can (15 to 19 oz.) garbanzo beans, rinsed and drained
- 4 oz. dried apricots, chopped (about 1/2 cup)
- 1 cup loosely packed fresh parsley leaves, chopped
- 1/2 tsp. salt
- 1 can (14 to 14-1/2 oz.) chicken broth
- 10 oz. plain couscous
- In 12 inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
- Increase heat to medium-high and stir in ground beef and cook about 5 minutes or until meat is no longer pink, breaking up meat . stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
- Meanwhile, prepare couscous as directed but use remaining chicken broth instead of water.
- Fluff couscous. Spoon couscous into serving plates. Top with beef mixture.
