Couscous with Rutabaga and Beef Stew PT40M https://img4.recipesrun.com/201907/2019/1113/9e/6/233327/300x200x90.jpg In this riff on North African tradition, couscous is served as the base for a beef and rutabaga stew that's made with an intoxicating blend of cinnamon, turmeric, coriander and cayenne (optional if you don't like it spicy). Garnish with fresh parsley or cilantro and serve with sliced cucumber. 4 servings Ingredients: ⅔ cup whole-wheat couscous 1 cup water 3 cups reduced-sodium beef broth 2 tbsp. all-purpose flour ⅛ tsp. cayenne pepper (optional) ½ tsp. ground coriander ½ tsp. ground turmeric ½ tsp. ground cinnamon 2 tbsp. tomato paste 1 medium onion, chopped 1 pound rutabaga (about ½ medium), cut into ½-inch cubes 2 tbsp. extra-virgin olive oil, divided ½ tsp. freshly ground pepper ½ tsp. salt, divided 1 pound sirloin or strip steak, trimmed and cut into 1-inch cubes