Moroccan Beef Tagine with Ras el Hanout over Fluffy Couscous
  • Prep time: 25 minutes
  • Calories: 675
In this recipe you will 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, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric. Enjoy!
Ingredients
  • 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
Recipe

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 34 of the onion (you will have left over). Drain and rinse the chickpeas (you will only need 34 tin 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 - 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 - 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 - 1 minute, or until toasted. Add the tomato paste; cook 30 seconds - 1 minute, or until caramelized. Stir in the chickpeas, prunes, dates, beef stock concentrate and 112 cups of water. Bring the mixture to a boil, and boil for 3 minutes. Reduce the heat to medium-low. Simmer for 6 - 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!