3 tbl. olive oil 1 lg. onion, chopped 1 lg. carrot, chopped 1 tbl. paprika 2 t. ground cumin 1 1/2 t. ground cinnamon 2 c. beef broth 15 oz can garbanzo beans 1/2 c. Kalamata olives, pitted 1/2 c. golden raisins 1/2 c. chopped fresh cilantro 1 t. lemon peel

Brown beef in 2 tbl. olive oil, working in batches. Transfer all meat to a bowl. Add remaining 1 tbl. oil and saute onion, carrot, and garlic. Cook vegetables until soft, about 10 minutes. Add spices and stir for 1 minute. Add broth, garbanzo beans, olives, raisins, and cilantro. Bring to a boil and then simmer until juices thicken. Add beef. Serve over couscous. Reheats very well.