Persian Beef and Couscous

Description
This is a great Persian dish that isn't too spicy. Substitute any kind of meat or poultry you want.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 lb boneless beef roast, in ¾ inch chunks
 * ½ teaspoon salt
 * ⅛ teaspoon pepper
 * 2¼ cups beef stock
 * 1½ teaspoons cinnamon
 * 8 ounces white pearl onions, peeled
 * 8 ounces butternut squash or sweet potatoes, in ½ inch cubes
 * 3 tablespoons vinegar
 * 1 tablespoon honey
 * 1 cup pitted prunes
 * ¾ cup couscous (or quick cooking brown rice)
 * chickpeas, to taste

Directions

 * 1) Heat oil on medium high.
 * 2) Sprinkle beef with salt and pepper and brown in oil for 5–8 minutes, stirring frequently.
 * 3) Add stock and cinnamon, bring to boil.
 * 4) Reduce heat, and simmer for 1 hour.
 * 5) Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
 * 6) Meanwhile, cook couscous in another pot.
 * 7) Add prunes and chickpeas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
 * 8) Serve stew over couscous.