Name: Beef and prune tagine with spinach couscous
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 2 large red onions, finely chopped; 2 tablespoon olive oil; 1 teaspoon cracked black pepper; saffron threads; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 kilogram beef blade steak, cut into 4cm pieces; 50 gram butter, chopped; 425 gram can diced tomatoes; 1 cup (250 millilitres) water; 2 tablespoon white sugar; 3/4 cup (100 grams) roasted slivered almonds; 1 1/2 cup (250 grams) seeded prunes; 1 teaspoon finely grated lemon rind; 1/4 teaspoon ground cinnamon, extra; 1 1/2 cup (300 grams) couscous; 1 1/2 cup (375 millilitres) boiling water; 80 gram finely shredded baby spinach leaves

Ingredients

2 large red onions, finely chopped

2 tablespoon olive oil

1 teaspoon cracked black pepper

saffron threads

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 kilogram beef blade steak, cut into 4cm pieces

50 gram butter, chopped

425 gram can diced tomatoes

1 cup (250 millilitres) water

2 tablespoon white sugar

3/4 cup (100 grams) roasted slivered almonds

1 1/2 cup (250 grams) seeded prunes

1 teaspoon finely grated lemon rind

1/4 teaspoon ground cinnamon, extra

1 1/2 cup (300 grams) couscous

1 1/2 cup (375 millilitres) boiling water

80 gram finely shredded baby spinach leaves

Method

Beef and prune tagine with spinach couscous

1.In a large bowl, combine onion, oil, pepper, saffron, cinnamon and ginger; add beef and toss to coat in mixture.

2.In large deep saucepan, combine butter, undrained tomatoes, water, half the sugar and ½ cup of the nuts; bring to the boil. Reduce heat; simmer, covered, 1½ hours. Remove 1 cup cooking liquid; reserve. Simmer tagine, uncovered, 30 minutes.

3.Meanwhile, place prunes in small bowl, cover with boiling water; stand 20 minutes, drain. Place prunes in small saucepan with rind, extra cinnamon, remaining sugar and reserved cooking liquid; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until prunes soften. Stir into tagine.

4.Make spinach couscous. Serve couscous with tagine; sprinkle with remaining nuts.

Spinach couscous

5.Combine couscous with the water in large heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in spinach.

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Ingredients

Method

Beef and prune tagine with spinach couscous

Spinach couscous

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