Beef Tagine with Butternut Squash with Scallion Couscous
HINT: SAVE TIME by purchasing precut fresh butternut squash.

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Yield: 4 servings (serving size: 1 1/2 cups).
CALORIES 283; FAT 9.5g (sat 2g, mono 4.8g, poly 0.5g); PROTEIN 25.6g; CARS 25.7g; FIBER 4.8g; CHOL 67mg; IRON 4.6mg; SODIUM 617mg; CALC 103mg

For the Scallion Couscous:
Bring 3/4 cup fat-free, lower-sodium chicken broth and 1/2 cup water to a boil in a medium saucepan. Gradually stir in 1 cup uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Stir in 1/3 cup chopped green onions.

Yield: 4 servings. CALORIES 169; FAT 0.3g (sat 01g); SODIUM 80mg

Cooking Light January/February 2011, page 80

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