Moroccan Beef Tagine With Ras El Hanout Over Fluffy Couscous

Peel and mince the garlic. Roughly chop the prunes, dates and almonds. Peel and medium dice the carrot. Peel and dice onion. Drain and rinse the chickpeas. Boil the kettle for Step 5.

In a medium-large pot, heat olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4-5 minutes or until the carrots and onion are softened. Season with salt and pepper to taste.

Add mince and cook 5-6 minutes, breaking apart with a spoon until the mince is completely browned.

Add Ras el Hanout. Cook 30 secs-1 min or until toasted. Add tomato paste, cook until caramelised. Stir in chickpeas, prunes, dates, beef stock concentrate and 2¹⁄₄ cups of water. Bring to the boil, cook 4 minutes. Reduce heat and simmer 6-8 minutes, or until reduced and slightly thickened to your liking. Add baby spinach and mix until wilted.

Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour 3 cups boiling water over couscous to cover, then cover with lid (or tightly cover with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.

Divide the couscous between plates and top with the Moroccan Tagine. Garnish with the roasted almonds. Enjoy!

Peel and mince the garlic. Roughly chop the prunes, dates and almonds. Peel and medium dice the carrot. Peel and dice onion. Drain and rinse the chickpeas. Boil kettle for Step 5.

In a medium-large pot, heat olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4-5 minutes or until the carrots and onion are softened. Season with salt and pepper to taste.

Add mince and cook 5-6 minutes, breaking apart with a spoon until the mince is completely browned.

Add Ras el Hanout. Cook 30 secs-1 min or until toasted. Add tomato paste, cook until caramelised. Stir in chickpeas, prunes, dates, beef stock concentrate and 3 cups of water. Bring to the boil, cook 4 minutes. Reduce heat and simmer 6-8 minutes, or until reduced and slightly thickened to your liking. Add baby spinach and mix until wilted.

Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour 3 cups boiling water over couscous to cover, then cover with lid (or tightly cover with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.

Divide the couscous between plates and top with the Moroccan Tagine. Garnish with the roasted almonds. Enjoy!

Peel and mince the garlic. Roughly chop the prunes, dates and roasted almonds. Peel and medium dice the carrot. Peel and dice ³⁄₄ of onion (you will have some left over). Drain and rinse the chickpeas. Boil the kettle for Step 5.

In a medium-large pot, heat olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4-5 minutes or until the carrots and onion are softened. Season with salt and pepper to taste.

Add mince and cook 5-6 minutes, breaking apart with a spoon until the mince is completely browned.

Add Ras el Hanout. Cook 30 secs-1 min or until toasted. Add tomato paste, cook until caramelised. Stir in chickpeas, prunes, dates, beef stock concentrate and 1¹⁄₂ cups of water. Bring to the boil, cook 4 minutes. Reduce heat and simmer 6-8 minutes, or until reduced and slightly thickened to your liking. Add baby spinach and mix until wilted.

Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour 1¹⁄₂ cup boiling water over couscous to cover, then cover with lid (or tightly cover with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.

Divide the couscous between plates and top with the Moroccan Tagine. Garnish with the roasted almonds. Enjoy!

Peel and mince the garlic. Roughly chop the prunes, dates and roasted almonds. Peel and medium dice the carrot. Peel and dice ³⁄₄ of onion (you will have some left over). Drain and rinse the chickpeas. Boil the kettle for Step 5.

In a medium-large pot, heat olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4-5 minutes or until the carrots and onion are softened. Season with salt and pepper to taste.

Add mince and cook 5-6 minutes, breaking apart with a spoon until the mince is completely browned.

Add Ras el Hanout. Cook 30 secs-1 min or until toasted. Add tomato paste, cook until caramelised. Stir in chickpeas, prunes, dates, beef stock concentrate and 1¹⁄₂ cups of water. Bring to the boil, cook 4 minutes. Reduce heat and simmer 6-8 minutes, or until reduced and slightly thickened to your liking. Add baby spinach and mix until wilted.

Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour 1¹⁄₂ cup boiling water over couscous to cover, then cover with lid (or tightly cover with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.

Divide the couscous between plates and top with the Moroccan Tagine. Garnish with the roasted almonds. Enjoy!

Peel and mince the garlic. Roughly chop the prunes, dates and roasted almonds. Peel and medium dice the carrot. Peel and dice ³⁄₄ of onion (you will have some left over). Drain and rinse the chickpeas. Boil the kettle for Step 5.

In a medium-large pot, heat olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4-5 minutes or until the carrots and onion are softened. Season with salt and pepper to taste.

Add mince and cook 5-6 minutes, breaking apart with a spoon until the mince is completely browned.

Add Ras el Hanout. Cook 30 secs-1 min or until toasted. Add tomato paste, cook until caramelised. Stir in chickpeas, prunes, dates, beef stock concentrate and 1¹⁄₂ cups of water. Bring to the boil, cook 4 minutes. Reduce heat and simmer 6-8 minutes, or until reduced and slightly thickened to your liking. Add baby spinach and mix until wilted.

Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour 1¹⁄₂ cup boiling water over couscous to cover, then cover with lid (or tightly cover with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.

Divide the couscous between plates and top with the Moroccan Tagine. Garnish with the roasted almonds. Enjoy!

Peel and mince the garlic. Roughly chop the prunes, dates and roasted almonds. Peel and medium dice the carrot. Peel and dice ³⁄₄ of onion (you will have some left over). Drain and rinse the chickpeas. Boil the kettle for Step 5.

In a medium-large pot, heat olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4-5 minutes or until the carrots and onion are softened. Season with salt and pepper to taste.

Add mince and cook 5-6 minutes, breaking apart with a spoon until the mince is completely browned.

Add Ras el Hanout. Cook 30 secs-1 min or until toasted. Add tomato paste, cook until caramelised. Stir in chickpeas, prunes, dates, beef stock concentrate and 1¹⁄₂ cups of water. Bring to the boil, cook 4 minutes. Reduce heat and simmer 6-8 minutes, or until reduced and slightly thickened to your liking. Add baby spinach and mix until wilted.

Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour 1¹⁄₂ cup boiling water over couscous to cover, then cover with lid (or tightly cover with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.

Divide the couscous between plates and top with the Moroccan Tagine. Garnish with the roasted almonds. Enjoy!