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Moroccan Beef and Couscous Bowl

Inspired by North African tagines, dried fruit and cumin-rubbed steak quickly simmer together to create Moroccan magic.

Serves 4
645 calories per serving


> 1 cup couscous
> 1 lb sirloin steak
> 1 tbsp ground cumin
> 1 (15 oz) canned chickpeas
> 1/2 cup pitted dates
> 1 tbsp olive oil
> 1 cup dried apricots
> 1 cup low-sodium beef broth
> 1/4 cup fresh parsley
> 1/4 cup almonds


Cook the couscous according to package directions. Meanwhile, cut the steak into cubes and season with cumin, salt (in moderation), and pepper. Drain and rinse the chickpeas. Chop the dates.
In a large skillet, heat the olive oil on medium-high. Add the steak and cook 2 min. Add the chickpeas, apricots, dates, and beef broth. Heat to a simmer and cook 7–10 min., until beef is cooked. Season with salt (in moderation) and pepper. Chop the parsley and add to skillet.
Divide the couscous between 4 bowls and top with beef. Chop the almonds and sprinkle over beef.

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