Moroccan Pot Roast With Dried Cherry Couscous Recipe

Ingredients

• For the Pot Roast:
• 1 1/2 tablespoons extra-virgin olive oil
• 3 pound boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• 1 medium onion, quartered
• 2 large carrots, peeled and cut into big chunks
• 1 stalk celery, cut into large chunks
• 1 cup beef stock or low-sodium beef broth
• 1 (14.5-ounce) can crushed tomatoes
• 2 tablespoons fresh juice from 1 lemon
• 1 tablespoon ras-el-hanout (see note)
• 2 teaspoons sweet paprika
• 1 tablespoon chopped fresh mint
• 3 medium cloves garlic, roughly chopped (about 1 tablespoon)
• 1 whole lemon, pierced several times with a fork
• 4 sprigs fresh thyme
• 2 bay leaves
• For the Couscous:
• 2 cups chicken stock or low-sodium broth
• 2 medium cloves garlic, smashed
• 1/2 cup dried, tart cherries, chopped
• 1 cup Israeli couscous
• 1 tablespoon finely chopped flat-leaf parsley leaves and tender stems
• 1 teaspoon lemon zest

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