Beef Tagine with Couscous and Apricots

Name: Beef Tagine with Couscous and Apricots
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 2 tbsp olive oil; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1 tbsp grated fresh ginger; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper (optional); 1 (14.5 oz) can diced tomatoes, undrained; 3 cups beef broth; 1 cup dried apricots, halved; 1/2 cup pitted green olives, halved (optional); 1/4 cup fresh cilantro, chopped, plus more for garnish; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste; 2 cups couscous; 2 cups hot water or vegetable broth; 1 tbsp butter (for couscous)

MediumMiddle EasternPrep: 25 minutesCook: 3 hoursServes 6

A flavorful and aromatic slow-cooked beef stew with tender beef, sweet apricots, and a blend of Middle Eastern spices, served over fluffy couscous. This dish is perfect for a satisfying dinner.

Ingredients

•2 lbs beef chuck, cut into 1.5-inch cubes
•2 tbsp olive oil
•2 large onions, thinly sliced
•4 cloves garlic, minced
•1 tbsp grated fresh ginger
•1 tsp ground cumin
•1 tsp ground coriander
•1/2 tsp ground turmeric
•1/2 tsp ground cinnamon
•1/4 tsp cayenne pepper (optional)
•1 (14.5 oz) can diced tomatoes, undrained
•3 cups beef broth
•1 cup dried apricots, halved
•1/2 cup pitted green olives, halved (optional)
•1/4 cup fresh cilantro, chopped, plus more for garnish
•1/4 cup fresh parsley, chopped
•Salt and freshly ground black pepper to taste
•2 cups couscous
•2 cups hot water or vegetable broth
•1 tbsp butter (for couscous)

Dietary Info

Dairy-Free (if butter for couscous is omitted or substituted)

Instructions

1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
3
Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
4
Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
5
Return the browned beef to the pot. Add the diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
6
During the last 30 minutes of cooking, stir in the halved dried apricots, green olives (if using), chopped cilantro, and chopped parsley. Continue to simmer, uncovered, for 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
7
While the tagine finishes cooking, prepare the couscous. In a medium bowl, combine the couscous with hot water or vegetable broth, a pinch of salt, and the butter. Stir briefly, then cover and let stand for 5-7 minutes, or until the liquid is absorbed. Fluff with a fork.
8
Taste the tagine and adjust seasoning as needed. Serve the Beef Tagine hot over the fluffy couscous, garnished with additional fresh cilantro if desired.

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