Mediterranean Ragou with Gluten-Free Couscous

I first saw this recipe in a cookbook many years ago while living in West Africa, but lost the source. This is my best attempt to duplicate it, with a few of my own changes. I added the couscous (gluten-free brown rice couscous), because it just goes really well with this recipe. I always enjoyed real couscous before I went gluten-free, so this version of couscous was a nice treat. This recipe feeds about 6-8 people.

Mediterranean Ragou

Ragou Ingredients:
1 lb. stew meat or ground beef
1 large cabbage, chopped
1 large onion, chopped
1 bell pepper, diced
4 large cloves garlic, minced
6-10 large Roma tomatoes, diced
3-4 carrots, sliced in rounds
2-4 Tbsp.  Mediterranean spice
1 Tbsp. curry powder
1 Tbsp. cinnamon
2+ tsp. salt

Couscous Ingredients:
20 oz. Gluten-Free Brown Rice couscous (I used Lundberg's brand)
6 cups water
1/2 cup vegetable oil
4 Herb-Ox MSG-free beef boullion cubes
4 tsp. garlic powder
1 tsp. salt
2 tsp. curry powder

Instructions:
Ragou: Cook up beef in small amount of vegetable oil in a skillet and set aside.  Dice vegetables and stir-in large skillet. Add cooked beef and remaining ingredients and cover with lid for about 5 minutes on low heat until vegetables are tender.

Couscous: Add all ingredients into a pot with a lid, bring to a boil, then reduce heat and simmer, stirring every few minutes, until couscous absorbs all the water.

Serve ragou on the couscous. Serve with side of sliced fresh apples. Enjoy!