Moroccan Beef With Couscous1

Ingredients:

1 1/2 Pounds beef boneless chuck,
2 lg Tomatoes, seeded and
3 sl Lemon, cut in half
12 Cl Garlic
Pepper (cayenne)
1/8 ts Ground red
1/4 ts Pepper
1/2 ts Salt
1 ts Ground ginger
1 tb Olive or vegetable oil
Parsley flakes
Regular parsley or 2 tb
1/3 c Chopped fresh italian or
2 tb Dried coriander leaves
1/3 c Chopped fresh or
1 c Beef broth or water
1-inch cubes
Round roast, cut into
Coarsely chopped

Method:

This dish was inspired by the Moroccan recipe for Tangia, named after.
Heat oven to 325 degrees.
Mix all ingredients except couscous in ungreased 3-quart casserole.
Cover and bake 2 to 2-1/2 hours or until beef is very tender.
Serve over couscous.
6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 515 CALORIES PER SERVING.