Moroccan Beef Stew

1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1/2 tsp. turmeric
1/2 tsp. fresh ground black pepper
1 tsp. lemon zest
1/4 cup olive oil
2 lbs. beef tenderloin or sirloin, cut into 1-inch cubes
1 medium onion, diced
2 cloves minced garlic
2 large carrots, peeled and cut into 2-inch pieces
2 cups homemade beef stock
1/2 cup golden raisins
1 cup Kalamata olives

1. In a small mixing bowl, combine the salt, cumin, cinnamon, paprika, turmeric, pepper and lemon zest until well combined.
2. In a large skillet, Dutch oven or tagine with a tight-fitting lid, heat half of the olive oil over medium-high heat.Brown the meat in batches.Remove the meat and season it with the blended spices.
3. Add the remaining olive oil to the bottom of the skillet and saut the chopped onion for 3 to 4 minutes or until soft.
4. Add the garlic and carrots and continue sauting for an additional 2 to 3 minutes.
5. Pour in the beef stock and scrape any brown bits that may have stuck to the bottom.
6. Put the meat back into the stew and stir in the raisins and olives.
7. Bring the stew up to a simmer and then cover it.
8. Reduce the heat to medium-low and allow it to simmer 20 to 30 minutes, stirring it occasionally to prevent sticking.Make sure the liquid doesn’t cook out. If the liquid begins to get low, add one half to one cup of additional stock, as needed.
9. Serve warm over couscous or rice.

4 cups cooked couscous
2 cups broccoli flowerets
2 cups cauliflower flowerets
3 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper

1. Cook the couscous according to the package directions.
2. Preheat oven to 400 degrees.
3. Toss the broccoli and cauliflower in the olive oil and season it with the salt and pepper.
4. Place the broccoli and cauliflower in a single layer on a baking sheet.Roast it for 7 to 10 minutes or until it begins to become toasted but it is still firm.
5. Toss the roasted broccoli and cauliflower into the cooked couscous and serve it along with the Moroccan Beef Stew.