HUNGARIAN GOULASH with ISRAELI COUSCOUS

Comfort food. Good for a cold winter dinner with home made bread and butter.

GOULASH
1 to 1-½ pounds lean beef stew meat, cut into 1-1/2 inch cubes
Canola oil
2 onions, sliced
1 clove garlic, minced
1 Tbsp lemon zest
1 large red bell pepper, sliced 1" wide
1-1/2 Tablespoons Hungarian sweet paprika
1/2 teaspoons salt, divided
1/4 teaspoon ground black pepper
3 ounces tomato paste
1 cup low-sodium beef broth
1/2 teaspoon salt

In a shallow bowl, combine paprika, 1/4 tsp salt and pepper. Coat beef cubes in spice mixture and set aside.
Heat oil in a large heavy pot or Dutch oven over medium-low heat. Cook onions and bell pepper n oil until soft, stirring frequently. Add lemon zest and garlic. Remove from pot with slotted spoon, return pot to stove top. Place the beef cubes in the unwashed pot and cook on medium until brown on all sides.
Return the onions and peppers to the pot, and add in tomato paste, beef broth, and the remaining 1/4 tsp salt.  Reduce heat to low, cover and simmer, stirring occasionally, 1  to 1-1/2 hours, or until meat is tender.
Serve immediately with Israeli Couscous. (Recipe Follows)

ISRAELI COUSCOUS****
1-3/4 Cups Chicken or Vegetable Broth
1-1/4 Cups Israeli Couscous
Drizzle of Olive Oil
Salt

Heat the broth to boiling in a small saucepan with a pinch of salt.
Stir in the couscous and lower the heat to a simmer.
Cover and cook for about 10-14 minutes. Remove the lid and set aside. Drizzle with Olive Oil if desired.
***Since publishing this recipe I received a comment from a reader who advised a better and more delicious way to make the couscous. See his recipe in the comments below.Thank you, Miklos!