Beef with Couscous

Karen Sokol

Marinate 2 to 2 ½ pounds lean stew meat or cut up petit sirloin steaks or London Broil for a couple of hours. (Longer is too long)

Marinade:

1/4 c. red wine

1/4 c. balsamic vinegar

1/4 c. olive oil

1 T. lemon juice

1 T. grated lemon zest

2 T. orange juice

1 T. grated orange zest

3 garlic cloves, minced

1 tsp. ground cumin

1 tsp. salt

In a large pot, heat 1 T. oil over moderately high heat. Add the marinated meat. Cook, turning until browned, about 8 minutes. Remove the meat while you make the sauce.

Add to the pot:

2½ to 3 c. chicken broth

1 c. crushed tomatoes in thick puree, or just puree a can of tomatoes

1 zucchini, cut into 1/4" slices

1 c. cut up carrots

1 c. diced potatoes

Golden Raisins

Garbanzo beans

3 T. parsley

1/4 tsp. cayenne pepper (if you like some heat)

1/2 tsp. oregano

1 tsp. pepper

Cook and stir, scraping the bottom of the pot. Add chicken broth, as needed. Cook for 30 min. or until vegetables are cooked. (To speed up the process, add cooked vegetables.)

Add the meat with any accumulated juices and bring to a simmer and cook, covered, for 10 minutes. Serve over couscous, made according to package directions. Serves 4-6.