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1
Cut the meat into even pieces, about 1 inch wide (it's ok if they're not perfect) and season generously with kosher salt and freshly ground black pepper. I used about 1 tbs of salt and 1 tsp of pepper. If using regular salt, go lighter on the amount.
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2
Heat half the oil in a large (preferably cast iron) dutch oven over medium high heat until hot but not burning. Brown the meat in batches without over crowding. Make sure the pieces are not touching, or they will steam instead of browning. Remove with slotted spoon and set aside in a plate or dish that will catch the juices. If vegetables are not ready, also remove the pan from heat.
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3
Meanwhile, peel and finely chop the onions and carrots, and finely mince the garlic (I like to use a grater). Heat remaining oil in the pan over medium low heat and add the onions, carrots, garlic and hot pepper if using. Sprinkle the vegetables with a little kosher salt and some pepper. Cook until onions are translucent. DO NOT BURN! And stir often.
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4
Add all the spices (I like to pre-mix mine) to the vegetables and cook stirring for a minute until spices are fragrant.
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5
Add the broth and stir to combine. Chop the olives and add to the pan, along with the raisins, garbanzo beans, almonds and half of the cilantro. Bring to a boil over medium high heat, then lower the heat slightly and simmer for 7 minutes. If you would like more liquid in your stew, you can add some more broth or some water.
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6
Add the beef along with the rendered juices and finely grate the lemon peel and add to the pan. Add the rest of the cilantro and stir everything to combine. Add more salt and pepper if needed.
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7
MAKE THE COUSCOUS: Place 1 1/2 cups of water and 1/4 tsp kosher salt in a saucepan and bring to a boil over high heat. As soon as it boils, add 1 cup of whole wheat couscous. Turn off the heat, cover and let it sit covered for 15 minutes. Uncover, fluff with fork and serve immediately.
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8
And enjoy this easy to make but super impressive exotic stew :)
