Beef Tagine (using Prune Juice) And Couscous

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 pinch ground cloves
• 1 1/2 lbs lean braising steak, chuck or blade,cut into chunks (700 gm)
• 1 onion, sliced
• 1 clove garlic, crushed
• 1 tablespoon olive oil
• 1 grated lemon, juice and rind of
• 2 tablespoons honey
• 1 cup prune juice (8 fl oz, 250ml)
• 1 teaspoon harissa or 1 teaspoon sambal oelek
• salt & freshly ground black pepper
• 8 ounces couscous (225g)
• 2 1/2 cups water (20fl ox, 600ml)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon turmeric
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried mint
• 3 ounces pine nuts (85g)
• 1 sprig cilantro (to garnish, fresh corinader leaves)

Recipe

• 1 mix together ginger, cinnamon, allspice and cloves and rub into beef.
• 2 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 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).
• 4 check tenderness at 2 hours.
• 5 prepare couscous when meat is nigh on cooked.
• 6 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.
• 7 heat oil in a frying pan and fry onion until soft.
• 8 add remaining ingredients, stir well and cook for 2-3 minutes.
• 9 add onion to couscous and mix well.
• 10 cover with foil to keep warm until meat is cooked.
• 11 create a ring of couscous on each plate and spoon beef into the middle.
• 12 garnish with the fresh cilantro leaves (coriander).