Moroccan Beef Tagine with Ras el hanout over fluffy Couscous
  • Prep time: 30 minutes
  • Calories: 675
In this recipe you use a spice mix called Ras el hanout. The name is Arabic for 'head of the shop' and implies a mixture of the best spices the seller has to offer. There is no definitive combination of spices that makes up Ras el Hanout. Each shop, company or person may have their own blend. Commonly used ingredients include cardamom, cloves, cinnamon, ground chilli peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.
  • 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
  • 34 Cup of Couscous
  • 250 g of Beef Mince
  • 2 12 Tsp of Ras El Hanout
  • 2 Tbsp of Tomato Paste
  • 1 12 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 34 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 112 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!