Persian Beef and Couscous

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

Ingredients

 * 1 tablespoon vegetable oil
 * 1 lb boneless beef roast, in 3/4 inch chunks
 * 1/2 teaspoon salt
 * 1/8 teaspoon pepper
 * 2 1/4 cups beef stock
 * 1 1/2 teaspoons cinnamon
 * 8 ounces white pearl onions, peeled
 * 8 ounces butternut squash or sweet potatoes, in 1/2 inch cubes
 * 3 tablespoons vinegar
 * 1 tablespoon honey
 * 1 cup pitted prunes
 * 3/4 cup couscous (or quick cooking brown rice)

Directions

 * Heat oil on medium high.
 * Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
 * Add stock and cinnamon, bring to boil.
 * Reduce heat, and simmer for 1 hour.
 * 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.
 * Meanwhile, cook couscous in another pot.
 * Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
 * Serve stew over couscous.