Beef Tagine (Using Prune Juice) and Couscous

Name: Beef Tagine (Using Prune Juice) and Couscous
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp ground ginger; 1 tsp ground cinnamon; 0.5 tsp ground allspice; 1 pinch ground cloves; 1.5 lb lean braising steak; 1 onion; 1 clove garlic; 1 tbsp olive oil; 1 grated lemon; 2 tbsp honey; 1 cup prune juice; 1 tsp harissa; salt & freshly ground black pepper; 8 oz couscous (225g); 2.5 cup water; 2 tbsp olive oil; 1 onion; 1 tsp ground cinnamon; 0.5 tsp ground allspice; 1 tsp turmeric; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tsp dried mint; 3 oz pine nuts (85g); 1 sprig cilantro

Beef, prune juice and couscous come together in this Moroccan tagine, fragrant with ginger and cinnamon and simmered on the stove. It's finished with fresh cilantro leaves.

2 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 120 min · 140 min total
Difficulty: medium

1
Mix together ginger, cinnamon, allspice and cloves and rub into beef. Cook onion and garlic in oil in a heavy-based casserole or saucepan until soft, add beef and cook for 2-3 minutes until beef is browned.
3 min
2
Add lemon rind and juice, honey, prune juice, harissa and salt and bring to boil, Simmer gently until meat is tender (1 1/2-2 hours).
120 min
3
Check tenderness at 2 hours. Prepare couscous when meat is nigh on cooked. Boil 2 1/2 cups water, pour into a large bowl with couscous and let it stand for about 10 minutes until all water is absorbed.
4
Heat oil in a frying pan and fry onion until soft. Add remaining ingredients, stir well and cook for 2-3 minutes.
3 min
5
Add onion to couscous and mix well. Cover with foil to keep warm until meat is cooked. Create a ring of couscous on each plate and spoon beef into the middle.
6
Garnish with the fresh cilantro leaves (coriander).