Friday, April 1, 2011

Beef Tagine with Butternut Squash

The other meal I made was very different. I have seen this recipe in the Cooking Light Jan/Feb 2011 issue several times and have been itching to try it! The thing is that my family is always up for new things, but will definitely say if it was just too different for them. The tagine is a bit North African in flavors and as soon as I saw that cinnamon was in it I knew not to tell them until after they ate it ha-ha. I quite enjoyed it and would make it again, for myself or others, but not the family. It was just too weird apparently haha. If you are game to try something different I suggest definitely trying it, I really liked the flavors involved and the butternut squash was so yummy!

Beef Tagine with Butternut Squash with Scallion Couscous 

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

Scallion Couscous: 
3/4 c fat free, lower sodium chicken broth
1/2 c water
1 c uncooked couscous
1/3 c chopped green onions

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.
Yields: 4 servings (1 1/2c)

Scallion Couscous: 
Bring chicken broth and water to a boil in a medium saucepan. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes.
Fluff couscous with a fork, stir in chopped scallions. Yields 4 servings.

haha the only picture of the couscous is with the serving! I think it was a great meal and a wonderful choice for a night away from the typical meal!

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