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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
2 teaspoons olive oil |
1 1/2 pounds lean boneless shoulder roast, cut into 2-inch cubes |
1 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained |
1/2 cup canned no-salt-added beef broth, undiluted |
2 teaspoons peeled, minced gingerroot |
1 teaspoon ground turmeric |
1/4 teaspoon ground cinnamon |
2 cloves garlic, minced |
2 cups sliced carrot |
2 medium zucchini |
1/4 cup pitted, chopped kalamata olives |
6 cups cooked couscous (cooked without salt or fat) |
Directions:
1. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook until browned on all sides, stirring often. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2. Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well. Add tomatoes and next 5 ingredients; stir well. Add carrot; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.
3. Cut zucchini in half lengthwise; cut each half crosswise into thin slices. Add zucchini and olivesto meat mixture; simmer 20 additional minutes or until meat and vegetables are tender. Serve over couscous.
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