Beef tagine and couscous

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:

To prepare the meat, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle the meat with a teaspoon of salt 1/4 pepper 1/4 teaspoon. Add the beef to the pot and cook for 4 minutes or until meat is browned on all sides, turning occasionally. Transfer beef to a plate, cover and keep warm.

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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