Tomato-y beef ragù is practically soulmates with spaghetti—we can’t even remember the last time we saw the former without the latter. So it’s something of a scandal to see the sauce gracing a bed of herbed couscous in this recipe. But the fluffy grains do an admirable job of soaking up all that savory flavor, which is rounded out by the addition of veggies like sweet bell pepper and juicy zucchini.
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Beef Stock Concentrate
Red Bell Pepper
Wash and dry all produce. Preheat oven to 425 degrees. Bring 1½ cups water and stock concentrate to a boil in a small pot. Halve, peel, and dice onion. Mince or grate garlic. Core, seed, and remove ribs from bell pepper, then slice. Slice zucchini into ¼-inch rounds. Strip rosemary leaves from stems. Roughly chop leaves until you have 1 tsp. Roughly chop parsley.
Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned and lightly crisped, about 20 minutes, tossing halfway through. Once water is boiling, add couscous to pot. Cover and remove from heat.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, breaking it up into pieces with a spatula or wooden spoon. Season with salt and pepper. Cook until browned, about 5 minutes. Carefully drain any excess grease released by beef
Add onion, bell pepper, rosemary and Italian seasoning to pan. Cook, tossing, until onion and pepper are soft, about 5 minutes. Add garlic and cook until fragrant, another 1 minute.
Stir diced tomatoes and ¾ cup of water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until very thick and saucy, about 20 minutes. Season with salt and pepper.
Stir half the Parmesan into ragù. Fluff couscous with a fork and stir in half the parsley. Divide couscous between plates, then top with ragù. Lay zucchini on top and sprinkle with remaining parsley and Parmesan