Forktionary

Beef Tagine Using Prune Juice And Couscous Recipe

Experience a taste sensation with this slow-cooked Beef Tagine! Inspired by a classic English cookbook, this recipe uses prune juice for an unexpected depth of flavor. Simmered gently in an iron pot, the beef becomes incredibly tender, allowing the spices to meld beautifully with the sweet and savory ingredients. This simple yet elegant dish is perfect for a weeknight meal or a special occasion. Serve it with fluffy couscous for a complete and satisfying culinary journey.

Prep Time 20 mins
Cook Time 140 mins
Calories 990.8 kcal
Protein 85g
Rating 5.0 (1 Reviews)
Beef Tagine Using Prune Juice And Couscous 115

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Tagine Using Prune Juice And Couscous

  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 1/2 lbs beef stew meat
  • 1 large onion and 1/2 cup finely chopped onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • Lemon, Juice And Rind Of
  • 2 tbsp honey
  • 1 cup prune juice
  • 1 tbsp harissa paste
  • 1 tsp salt
  • 1 cup couscous
  • 2 1/2 cups water
  • Turmeric
  • Ground Cumin
  • Ground Coriander
  • Dried Mint
  • Pine Nuts
  • 1/4 cup fresh cilantro, plus more for garnish
  • 1/4 cup dried apricots
  • 1/4 cup toasted almonds

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How to Make Beef Tagine Using Prune Juice And Couscous

  1. In a small bowl, combine 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground allspice, and 1/4 tsp ground cloves. Rub this spice mixture thoroughly into 1.5 lbs of beef stew meat.
  2. Heat 2 tbsp olive oil in a heavy-based Dutch oven or iron pot over medium-high heat. Add 1 large chopped onion and 2 minced garlic cloves. Cook until softened, about 5 minutes.
  3. Add the beef to the pot and brown on all sides, about 2-3 minutes per side.
  4. Add the zest and juice of 1 lemon, 2 tbsp honey, 1 cup prune juice, 1 tbsp harissa paste (or more, to taste), and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for at least 2 hours, or until the beef is very tender.
  5. While the beef simmers, prepare the couscous: Bring 2 1/2 cups of water to a boil. Pour over 1 cup couscous in a large bowl. Cover and let stand for 10 minutes, or until all the water is absorbed.
  6. While the couscous stands, heat 1 tbsp olive oil in a frying pan. Sauté 1/2 cup finely chopped onion until softened.
  7. Stir in 1/4 cup chopped dried apricots, 1/4 cup chopped toasted almonds, and 1/4 cup chopped fresh cilantro into the softened onion, cooking for 2-3 minutes.
  8. Fluff the couscous with a fork and stir in the sautéed onion mixture.
  9. Once the beef is cooked, cover the pot to keep warm.
  10. To serve, create a ring of couscous on each plate. Spoon the beef tagine into the center of the couscous ring.
  11. Garnish with extra fresh cilantro leaves.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

90g

Fat

77g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat African Moroccan

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Cuisine Preparation Beef African Moroccan Dietary Meat 4 Hours Or Less