Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless beef bottom round 3 Carrots, cut in 2-inch
2 Onions, sliced -pieces
1 28 oz. can tomatoes, chopped 15 1/2 oz Garbanzo beans, canned
14 1/2 oz Canned beef broth 2 c Coucous
2 ts Coriander, ground 1/2 ts Salt
3/4 ts Cinnamon, ground 1/2 ts Tumeric, ground
1/2 ts Cayenne pepper, ground 2 c Boiling water
1/2 ts Salt 1 c Golden raisins
2 Turnips, cubed

Trim excess fat from beef. Cut beef into 1-inch cubes. Brown beef
cubes a few pieces at a time in non-stick skillet. Transfer beef,
onions, tomatoes, beef broth, coriander, cinnamon, cayenne pepper and
salt to Dutch oven. Heat to boiling; reduce heat, cover and simmer
50 minutes. Add turnips; cover and simmer 10 minutes. Add carrots,
cover. Simmer 30 minutes or until beef and vegetables are tender.
Add garbanzo beans; cover. Simmer 5 minutes or until hot. Mix
coucous, salt and tumeric in 2-quart bowl. Stir in boiling water;
cover. Let stand 5 minutes. Stir in raisins. Mound coucous on
serving platter. Drain beef and vegetables; arrange on coucous.
Pour broth from coucous stew into serving bowl. Serve with coucous.

Note: Three cups uncooked rice (6 cups cooked rice) may be
substituted for coucous.

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