Beef tagine and couscous
Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 4 Persons.
Preparation Time: 0 h 25 min
Cooking time: 1 h 15 min
Difficulty: Easy
Price: reasonable
Ingredients:
600g beef (or other piece of Burgundy for tagine)
4 cloves of garlic, minced
2 onions, sliced
2 carrots, chopped
1 good pinch of saffron threads
4 beef tomatoes, seeded and diced
2cc olive oil 1 handful fresh parsley, finely chopped
1 teaspoon of ras el hanout
2 teaspoons of turmeric powder
450ml beef stock
for the couscous:
Precooked couscous 450g, 100g whole almonds
2cc olive oil, 150ml beef stock
1 clove of garlic, crushed
1 pinch of turmeric 150 ml of water
Preparation of beef tagine and couscous:
To prepare the beef tagine recipe and meal:
Add onion to skillet and cook until tender, stirring frequently. Add the garlic and all the spices and cook 1 minute, stirring constantly. Add beef broth and bring to a boil. Cover and cook over medium-low heat for 30 minutes.
Return beef to the onion mixture and cook over medium-low heat for 1 hour or until beef is tender. Add carrots and tomatoes, cover and cook for 15 minutes or until carrots are tender. Add 2 tablespoons water, if necessary, to reduce the sauce, then add the chopped parsley.
Once the beef is cooked, prepare the couscous by heating 2 teaspoons olive oil in a small saucepan over medium heat. Add the crushed garlic, salt and turmeric and cook for 2 minutes. Add beef broth and water and bring to boil. Gradually stir in couscous. Remove from heat. Cover and let stand for 5 minutes to separate with a fork.
Serve the couscous among 4 plates decorated with almonds. Top with beef tagine and sprinkle each serving with chopped parsley.
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