Heat a large non-stick frying pan then add the spices. Toast for about 4 minutes, stirring frequently, until the spices become very fragrant. Transfer to a bowl to let cool. Grind in a spice or coffee grinder. Store in an air-tight jar until ready to use.
Instructions
Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/kusksu-libyan-couscous-with-spicy-beef-and-vegetables/