Spicy Moroccan Beef Stew with Roasted Vegetable Couscous

Ingredients

• 1 lb lean beef stew meat, cut into 1-inch cubes
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp crushed red pepper flakes, or to taste
• 2 cups low-sodium beef broth
• 1 14.5 oz can diced tomatoes
• 1 15 oz can chickpeas, drained and rinsed
• 2 cups butternut squash, peeled and cubed
• 2 cups broccoli florets
• 1 cup couscous
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   In a large pot or Dutch oven, brown the beef over medium-high heat until no longer pink, about 5-7 minutes. Remove beef and set aside.

2. 2

   In the same pot, sauté the onion and garlic until fragrant, about 2-3 minutes.