The first on my list was to make a Moroccan dish. Tagine is a popular dish, so I decided to give it a shot. Traditionally this dish is slowly cooked over coals and is served as a stew with meats, vegetables, olives, and dried fruits with a wonderfully rich and spicy sauce. I made a large batch for a company party and I was surprised how easy and delicious it was. I will definitely be making this again!
Moroccan Beef Tagine
Makes 6 servings
- 3 tablespoons olive oil, divided
- 1.5 pounds beef tenderloin, trimmed and cut into 1-inch cubes
- 1 large onion, chopped
- 3 large carrot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 cups low sodium beef broth
- 1/2 cup halved pitted Kalamata olives
- 1/3 cup golden raisins
- 1 15-ounce can garbanzo beans, drained
- 1/2 cup chopped fresh cilantro
- 1 teaspoon lemon peel, grated
- 2 cups couscous
- 1 Tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper, to taste
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Brown on all sides of the meat (you may need to do in a few batches), about 3 minutes per batch. Transfer to plate and set aside.
- Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
- Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and half of the cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
- Cook couscous as directed (bring 2 cups water to a boil with olive oil then turn off heat add couscous and give a quick stir, cover and let sit 5-10 minutes). Add garlic powder, salt/pepper and fluff with fork before serving.
- Top couscous with beef stew mixture and sprinkle with remaining cilantro
Nutrition Facts: ¾ cup couscous with 1 1/3 cups stew
540 calories, 21 g fat (3 g saturated), 56 g carbohydrates, 6 g fiber, 32 g protein, 640 mg sodium