John Myers
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Beef Tajine with Prunes, Almonds and Chickpeas, with Vegetable Couscous
The perfect beef tajine with prunes, almonds and chickpeas, with vegetable couscous recipe with a picture and simple step-by-step instructions.
Beef tajine with prunes:
- 1 kg Beef
- 3 Pc. Red onions
- 6 Pc. Vine tomatoes
- 1 bunch Coriander
- 1 bunch Parsely
- 400 g Chickpeas canned drained
- 500 ml Broth
- 100 g Prunes
- 150 g Almonds
- 3 tbsp Flaked almonds
Marinade:
- 1 pinch Sea-Salt
- 1 pinch Ground pepper white
- 1 tbsp Ras-El-Hanout Spice Mixture Morocco
- 1 tbsp Cumin
- 1 tbsp Cinammon
- 1 tbsp Ground ginger
- 1 tbsp Sweet paprika
- 1 tbsp Hot pepper
- 2 tbsp Fresh ginger
- 1 tbsp Turmeric
- 1 tsp Coriander
- 1 pinch Grated saffron
- Coriander stalks
- Parsley stalks
- 1 shot Olive oil
- Lukewarm water
- 2 Pc. Garlic cloves pressed
Vegetable couscous:
- 2 Pc. Allspice grains
- 6 Pc. Coriander grains
- 1 Pc. Bay leaf
- 3 Pc. Peppercorns
- 1 Pc. Star anise
- 3 Pc. Sprigs of thyme
- 500 ml Broth
- 1 Pc. Red pointed peppers
- 1 Pc. Pointed peppers green
- 1 Pc. Onion red
- 1 Pc. Garlic cloves chopped
- 250 g Couscous
- 1 tsp Ras-El-Hanout Spice Mixture Morocco
Beef tajine with prunes:
- Mix the marinade with enough olive oil and water to create a creamy mixture! (In no case let it become too thin) cut the meat into pieces approx. 80-100 grams and mix thoroughly with the marinade, put in a bowl and refrigerate for at least 3 hours, ideally for 24 hours.
- After the cooling time, take the meat out of the refrigerator approx. 2 hours before preparation so that it reaches room temperature. Fry the meat in good olive oil in portions on all sides. Remove the meat, sauté the onions (cut into strips) in the fat, add the diced tomatoes and add 4 -5 prunes, add the meat and pour the broth, then cover and simmer gently for about 60 minutes.
- After 60 minutes add the prunes, the chickpeas and the whole peeled almonds. Cover and simmer on a mild heat for about 45 minutes. If the tagine is too thick, add a little pureed tomatoes or broth until the desired consistency is reached. If the tagine is still too runny, let it simmer a little more without the lid. Finally, season the tagine with sea salt and pepper.
Vegetable couscous:
- Bring the stock with the star anise, coriander seeds, allspice seeds, bay leaf and thyme sprigs to the boil, set aside and let it steep. Finally, pour through a sieve to remove the spices.
- Cut the bell pepper, the onion and the garlic into fine cubes, mix the couscous with the Ras el Hanout. Briefly sauté the vegetables in a saucepan with olive oil, add the couscous and mix well, pour the prepared stock through a sieve, bring to the boil briefly. Put a lid on the saucepan and let it steep (according to the instructions on the couscous package).
- Season the couscous again with salt and pepper, then arrange with the tagine on a plate and serve immediately.
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