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Ingredients

• 3 Tbs. ras el hanout
• 1 Tbs. sweet paprika
• 1 tsp. salt, plus more, to taste
• 1 tsp. freshly ground pepper, plus more, to taste
• 3 lb. short ribs, cut into serving pieces, external fat trimmed to 1/4 inch
• 2 Tbs. olive oil
• 1/2 large yellow onion, diced
• 2 carrots, peeled and diced
• 1 cup cubed peeled butternut squash
• 4 garlic cloves, chopped
• 1/2 cup dry red wine, such as Syrah
• 1 cup canned diced tomatoes
• 1/2 cup beef or chicken broth, plus more, as needed
• 1 Tbs. honey (optional)

• 2 cups couscous
• 2 Tbs. olive oil
• 1/2 tsp. ground turmeric
• 1/2 tsp. kosher salt, plus more, to taste
• 1/4 cup dried currants
• 1 tsp. finely grated orange zest
• 2 Tbs. fresh lemon juice
• Freshly ground pepper, to taste

Description

A Prized Moroccan Blend Of More Than A Dozen Spices, Ras El Hanout Takes Its Name From An Arabic Phrase That Can Be Loosely Translated As “top Of The Shop,” Meaning The Very Best A Spice Merchant Has To Offer. Ras El Hanout Enhances This Slow

Williams-Sonoma