Mediterranean Beef Stew

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season beef chunks generously with salt, then sear in batches until browned on all sides, about 3-4 minutes per batch, and set aside.

In the same pot, add the diced onion and sauté over medium heat until softened and translucent. Stir in the turmeric, cinnamon, coriander, and cayenne pepper, cooking for 1 minute until fragrant.

Return the browned beef to the pot and add the chopped tomatoes, stirring to combine with the onions and spices. Cook for 2-3 minutes to allow the tomatoes to break down slightly.

Pour in the beef broth and bring the mixture to a boil, then reduce heat to low. Cover and simmer until the beef begins to turn tender, about 45 minutes.

Add the chopped carrot and turnip to the pot, stirring to submerge them in the broth. Continue to simmer covered until the vegetables are fork-tender, approximately 20 minutes.

Stir in the drained garbanzo beans and golden raisins, and adjust seasoning with additional salt as needed. Simmer uncovered for a further 10 minutes to allow the flavors to meld.

Meanwhile, place the couscous in a heatproof bowl and pour the boiling water over it, using a 1:1 ratio. Cover tightly with a plate or plastic wrap and let steam for 5 minutes, then fluff with a fork.

Serve the Mediterranean beef stew ladled generously over a bed of fluffy couscous in wide, shallow bowls. Garnish with fresh herbs such as parsley or cilantro if desired.