|Vegetable cooking spray||4|
|Olive oil||2 Teaspoon|
|Lean boneless shoulder roast||1 1⁄2 Pound, cut into 2-inch cubes|
|All purpose flour||1 1⁄2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce, undrained|
|Canned no salt added beef broth||1⁄2 Cup (8 tbs), undiluted|
|Peeled minced gingerroot||2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Sliced carrot||2 Cup (32 tbs)|
|Pitted chopped kalamata olives||1⁄4 Cup (4 tbs)|
|Cooked couscous||6 Cup (96 tbs) (Cooked Without Salt Or Fat)|
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add meat, and cook until browned on all sides, stirring often.
Drain and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well.
Add tomatoes and next 5 ingredients; stir well.
Add carrot; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 15 minutes.
Cut zucchini in half lengthwise; cut each half crosswise into thin slices.
Add zucchini and olives to meat mixture; simmer 20 additional minutes or until meat and vegetables are tender.