Moroccan Beef Tagine with Ras el Hanout over Fluffy Couscous

Prepare Ingredients:

Wash the fresh produce. Peel and mince the garlic. Roughly chop the prunes, dates and almonds. Pick the coriander leaves off the stems. Peel and medium dice the carrot. Peel and dice ¾ of the onion you will have remainder. Drain and rinse the chickpeas you will only need ¾ for this recipe.

Cook Aromatics:

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

Add Beef:

Reduce the heat and add the beef, seasoning with pepper only. Cook 5 to 6 minutes, breaking apart with a spoon until the beef is completely browned.

Finish Tagine:

Reduce the heat to medium-high. Add the ras el hanout spice mix; cook for 30 seconds to 1 minute, or until toasted. Add the tomato paste; cook 30 seconds to 1 minute, or until caramelized. Stir in the chickpeas, prunes, dates, concentrated beef stock and 1½ cups of water. Bring the mixture to a boil, and boil for 3 minutes. Reduce the heat to medium-low. Simmer for 6 to 8 minutes, or until reduced and slightly thickened to your liking. Taste, season with with salt and pepper as required.

Prepare Couscous:

Boil kettle. Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour boiling water over couscous by about 1 cm, then cover with lid or tightly with plastic wrap and let stand, about 5 minutes. If required, drain in a sieve, pressing on couscous to remove any excess liquid.

You Plate It:

Divide the couscous between plates and top with the moroccan beef. Garnish with coriander and almonds. Enjoy!