Moroccan Spiced Beef with Couscous

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, prepare couscous as directed but use remaining chicken broth instead of water.
  4. Fluff couscous. Spoon couscous into serving plates. Top with beef mixture.

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