Moroccan beef tagine sure sounds like a difficult dish to make, but it’s really not and can even be made a day in advance. When you are buying meat don’t forget to keep an eye for the quality mark; a red tractor is a great sign in the UK. This dish is fantastic to have a bit of a play with different herbs and spices too.

Moroccan beef tagine with green couscous

Ingredients

For the tagine:

2 tbsp paprika
1 tbsp each ground coriander and turmeric
2 tsp each ground cinnamon and cumin
2 tsp coarse ground black pepper
1.5 kg 3lb 5oz beef chuck or blade, well trimmed and cut into 2.5cm (1in) chunks
2 garlic cloves, chopped
2.5 cm 1in piece peeled root ginger, chopped
3 onions, roughly chopped
2 tbsp olive oil
600 ml 1 pint tomato juice
600 ml 1 pint beef or chicken stock
2 tbsp clear honey

For the couscous:

350 g 12oz couscous
6 tbsp extra-virgin olive oil
Juice of 2 lemons
600 ml 1 pint chicken stock
4 tbsp chopped fresh flat-leaf parsley and mint
50 g 2oz flaked almonds, toasted
Sea salt and freshly ground black pepper
Greek-style yoghurt and fresh coriander leaves, to garnish

Instructions

In a large bowl mix coriander, paprika, cinnamon, turmeric,cumin and pepper.
Place half of the mix into a small bowl and set aside. Place the beef into the large bowl and cover it with the spices mixture.
Cover the bowl with clingfilm and let it rest overnight.
Preheat the oven to 160°C (325°F), Gas mark 3.
Put the ginger, onions and garlic into the food processor and mix until finely processed.
Heat a large heavy based casserole, add 1 tbsp of oil and in batches brown off the marinated beef.
Add the remaining oil to the pan and add the processed onion mixture. Cook until
it softens but not coloured. Add the spice mixture that we set aside earlier and cook for couple of minutes or so until all is well combined.
Pour stock and tomato juice into the pan and add the browned beef with the honey. Stir it all until combine.
Wait until it boils, then cover and transfer to the oven. Cook for 2 hours or until the beef is completely tender and sauce thickens and reduced. Season to your liking.
Place the couscous in a large bowl and add four tbsp of the oil and lemon juice. Mix it well so that all the grains are completely coated.
In a small pan heat the stock. Season it generously.
Pour the stock over the couscous and let is sit in a warm place for about 6 to 8 minutes until all the liquid has been absorbed. Mix occasionally.
Stir the remaining oil with the herbs into the couscous. Serve on a warmed serving plates with the tagine.
Sprinkle with toasted almonds and garnish with a dollop of the Greek yoghurt and some coriander leaves.

Nutrition Information:

Serving Size:

6 grams
Amount Per Serving:Unsaturated Fat: 0g

It’s delicious. Enjoy!

This was provided by EasiYo; these yogurt makers are available to buy on Amazon (affiliate link).

Helen

Helen is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parenting magazine!Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time.KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10.It gives 51%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania.Helen has worked as a digital marketing consultant (IDM qualified) with various organisations, including Channel Mum, Truprint, Talk to Mums, and Micro Scooters. She loves to be creative in the brand campaigns she works on.Get in touch TODAY!