Beef Tagine

2 tsp. vegetable oil
1 medium onion, peeled, trimmed, halved and sliced
2 medium carrots, peeled and cut into coins
1 lb. ground beef (or ground turkey, chicken, or meatloaf mix)
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 c. low-sodium beef broth
1 Tbsp. all-purpose flour
1 can chickpeas (15.5 oz.), drained and rinsed
1/2 c. dried apricots, chopped
1/2 c. golden raisins
1 c. couscous
1/4 c. cilantro, chopped

Heat oil in a large, lidded nonstick skillet over medium heat. Add onion and carrots and cook, stirring, 5 minutes.

Crumble in ground beef. Increase heat to medium-high and cook 5 minutes. Stir in cinnamon, ginger, cumin, salt, and pepper. Cook 1 minute.

In measuring cup, whisk broth and flour until smooth. Add to skillet, along with chickpeas, apricots, and raisins. Cover and simmer over medium-low heat for 5 minutes.

Meanwhile, prepare couscous according to package directions. Spoon onto platter and add beef mixture. Top with cilantro and serve.

Serves 4.

From Family Circle magazine, Oct. 1, 2011, p. 180.