Moroccan Beef Tagine with Ras el hanout over fluffy Couscous
- Prep time: 30 minutes
- Calories: 675
- 3 of Garlic Clove
- 60 g of Prunes & Dates
- 1 Small Bunch of Coriander
- 1 of Carrot
- 20 g of Roasted Almonds
- 1 of Red Onion
- 3⁄4 Cup of Couscous
- 250 g of Beef Mince
- 2 1⁄2 Tsp of Ras El Hanout
- 2 Tbsp of Tomato Paste
- 1 1⁄2 Tbsp of Beef Stock Concentrate
- 150 g of Chickpeas
Prepare Ingredients:Peel and mince the garlic. Roughly chop the prunes, dates and almonds. Pick coriander leaves (discarding stems). Peel and medium dice the carrot. Peel and dice 3⁄4 of the onion (you will have remainder). Drain and rinse the chickpeas.
Cook Aromatics: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 Beef:Add the beef and cook 5-6 minutes, breaking apart with a spoon until the beef is completely browned.
Finish Tagine:Add Ras el hanout spice mix. 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 3 minutes. Reduce heat and simmer 6-8 minutes or until reduced and slightly thickened to your liking.
Prepare Couscous:Boil kettle. Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour boiling water over couscous to cover by about 1 cm, then cover with lid (or tightly with plastic wrap) and let stand about 5 minutes. Fluff up couscous with a fork, taste and adjust seasoning if necessary.
You Plate It:Divide the couscous between plates and top with the Moroccan beef. Garnish with coriander and almonds. Enjoy!