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Sometimes the best recipes come together on a whim.

One night Jessica meant to make chili, but when she realized she had no chili powder- she decided to improvise with a stew instead.

“You cannot make chili without chili powder!” she explained.

She then just started adding ingredients and the recipe took on a North African flavor vibe taste with the help of Harissa. That simple ingredient changed the course of the recipe.

Jessica added some cumin and served the stew over couscous and the rest is California Cooking history!

This segment of California Cooking with Jessica Holmes aired on Episode 166.

Ingredients:

1 small onion chopped

5 carrots cut into bite-sized pieces

3 cloves garlic chopped

1 tablespoon smoked paprika

1 tablespoon cumin

Heaping spoon of harissa

Can of finely chopped tomatoes

½ box of beef stock

1 can/box of garbanzo beans

1 lb ground beef

1 box of couscous

Labneh or yogurt for garnish

Instructions:

  • Cook couscous according to the instructions on the box.
  • Add olive oil to the Dutch oven and cook ground beef.
  • Add smoked paprika, cumin, harissa and cook until beef is browned
  • Add onions, carrots, and garlic and cook until veggies are soft.
  • Add a can of finely chopped tomatoes, beef stock and garbanzos, and let simmer for 30-45 minutes.
  • Serve stew over couscous with a dollop of yogurt or labneh.
  • Enjoy!