Moroccan beef tagine with green couscous


For the tagine:

  • 2 tbsp paprika
  • 1 tbsp each ground coriander and turmeric
  • 2 tsp each ground cinnamon and cumin
  • 2 tsp coarse ground black pepper
  • 1.5 kg 3lb 5oz beef chuck or blade, well trimmed and cut into 2.5cm (1in) chunks
  • 2 garlic cloves chopped
  • 2.5 cm 1in piece peeled root ginger, chopped
  • 3 onions roughly chopped
  • 2 tbsp olive oil
  • 600 ml 1 pint tomato juice
  • 600 ml 1 pint beef or chicken stock
  • 2 tbsp clear honey

For the couscous:

  • 350 g 12oz couscous
  • 6 tbsp extra-virgin olive oil
  • Juice of 2 lemons
  • 600 ml 1 pint chicken stock
  • 4 tbsp chopped fresh flat-leaf parsley and mint
  • 50 g 2oz flaked almonds, toasted
  • Sea salt and freshly ground black pepper
  • Greek-style yoghurt and fresh coriander leaves to garnish


  1. In a large bowl mix coriander, paprika, cinnamon, turmeric,cumin and pepper.
  2. Place half of the mix into a small bowl and set aside. Place the beef into the large bowl and cover it with the spices mixture.
  3. Cover the bowl with clingfilm and let it rest overnight.
  4. Preheat the oven to 160°C (325°F), Gas mark 3.
  5. Put the ginger, onions and garlic into the food processor and mix until finely processed.
  6. Heat a large heavy based casserole, add 1 tbsp of oil and in batches brown off the marinated beef.
  7. Add the remaining oil to the pan and add the processed onion mixture. Cook until
  8. it softens but not coloured. Add the spice mixture that we set aside earlier and cook for couple of minutes or so until all is well combined.
  9. Pour stock and tomato juice into the pan and add the browned beef with the honey. Stir it all until combine.
  10. Wait until it boils, then cover and transfer to the oven. Cook for 2 hours or until the beef is completely tender and sauce thickens and reduced. Season to your liking.
  11. Place the couscous in a large bowl and add four tbsp of the oil and lemon juice. Mix it well so that all the grains are completely coated.
  12. In a small pan heat the stock. Season it generously.
  13. Pour the stock over the couscous and let is sit in a warm place for about 6 to 8 minutes until all the liquid has been absorbed. Mix occasionally.
  14. Stir the remaining oil with the herbs into the couscous. Serve on a warmed serving plates with the tagine.
  15. Sprinkle with toasted almonds and garnish with a dollop of the Greek yoghurt and some coriander leaves.