1. In large skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to plate. Drain fat from skillet. 2. Add oil to pan; fry onion and garlic over medium heat until fragrant, about 1 minute. Add carrots, red pepper, water, paprika, ginger, cumin, cinnamon, salt and hot pepper flakes; fry, stirring often, until tender-crisp, about 3 minutes. 3. Return beef and any juices to skillet. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Stir in olives and coriander; heat through, about 1 minute. Serve over hot couscous. Serves 4. 4. Canadian Living Magazine: July 2006. ---------------------------------------------------------------------------
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