Moroccan-Spiced Beef Tagine with Chayote & Apricots, served with Couscous

Ingredients

• Beef, stewing cuts, cubed
• Chayote, peeled and diced
• Dried apricots, halved
• Onion, chopped
• Garlic, minced
• Cumin, ground
• Coriander, ground
• Turmeric, ground
• Ginger, ground
• Cinnamon, ground
• Vegetable broth
• Couscous
• Olive oil
• Cilantro, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Sear the beef until browned on all sides, then remove from pot.
2. Add chopped onion and cook until softened. Add minced garlic and cook for 1 minute more.
3. Stir in cumin, coriander, turmeric, ginger, and cinnamon. Cook for 30 seconds until fragrant.
4. Return beef to the pot. Add diced chayote, halved dried apricots, and vegetable broth. Bring to a simmer.
5. Reduce heat, cover, and cook for 2-3 hours, or until beef is tender.
6. Prepare couscous according to package directions.
7. Serve the beef tagine over couscous, garnished with fresh cilantro.