Main Course · Serves 2
with Pearl Couscous & Cilantro
This quick 20-minute meal of cinnamon- and cumin-seasoned beef packed with tender chickpeas and caramelized tomato paste was inspired by the cuisine of North Africa. Serve this satisfying stew over springy, nutty pearl couscous, and finish with a sprinkle of cilantro just before serving for pops of color and herbaceous flavor.
Wash and dry produce.
Peel and mince garlic. Roughly chop cilantro.
Bring couscous, half the garlic, half the stock concentrates, and 3⁄4 cup water (11⁄2 cups for 4 servings) to a boil in a small pot over medium-high heat. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes.
Keep covered off heat until ready to serve.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, cumin, Fry Seasoning, half the cinnamon (all for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until mostly browned, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Add tomato paste and remaining garlic. Cook, stirring, until tomato paste is slightly darkened and beef is cooked through, 1-2 minutes more.
Add chickpeas and their liquid, remaining stock concentrate, and 1⁄4 cup water (1/3 cup for 4). Cook, stirring occasionally, until stew has slightly thickened, 2-3 minutes.
Divide couscous and stew between shallow bowls in separate sections. Garnish with cilantro and serve. TIP: If you have a lemon on hand, cut into wedges and serve on the side for added brightness and acidity.
Ground Beef is fully cooked when internal temperature reaches 160°.
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