Beef Tagine

Time = 30 min
Servings = approx 2 servings
From: BlueApron

Ingredients

• 10 oz ground beef (90/10 or 85/15)
• 4 dates, chopped
• 4 prunes, chopped
• 6 almonds, rough chopped
• 1-2 cloves garlic, minced
• 1 carrot, diced
• 1 red onion, diced
• 1 cup couscous (regular or israeli)
• 2 tsp ras el hanout spice
• 1 cinnamon stick
• 2 Tbsp tomato paste
• 1 cup beef stock
• 1 Tbsp honey
• salt and pepper to taste

Directions

1. Cook couscous (regular or Israeli) according to package instructions. Drain excess water if necessary, fluff with fork and set aside.

2. Add almonds to dry skillet. Roast 1-3 min or until almonds are fragrant, stirring to prevent burning. Transfer toasted almonds to a small bowl.

3. In medium pot, heat a drizzle of olive oil over medium heat. Add carrot, onion, and garlic. Cook 4-5 min or until vegetables are softened. Season with salt and pepper.

4. Add beef to the carrot/onion mixture. Cook 4-6 min, breaking meat apart. Season with salt and pepper.

5. Add ras el hanout. Cook for 30-60 seconds or until fragrant. Add tomato paste and cook additional 30-60 seconds.

6. Stir in dates, prunes, cinnamon stick, honey, beef stock, and 2 cups of water (1 can of water). Bring to a boil, then reduce heat to simmer. Simmer 3-5 min (longer is ok) or until volume is slightly thickened. Remove from heat.

7. Divide couscous between bowls, and top with beef stew. Garnish with almonds and serve.

Notes

1. Regular couscous makes this a more bowl-like dish, while the slightly larger size of Israeli couscous makes it eat more like a stew.

2. This recipe doubles well and can be reheated in a saucepot.