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Moroccan-Spiced Beef Tagine with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large skillet
  • Small saucepan

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1 can (14 ounces) diced tomatoes
  • 1 cup beef broth
  • 1/2 cup dried apricots, chopped
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup couscous
  • 1 1/4 cups water
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
  • Stir in the minced garlic, cumin, cinnamon, paprika, and ginger. Cook for one minute until the spices smell fragrant.
  • Pour in the diced tomatoes and beef broth. Add the chopped apricots and chickpeas. Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat and cook uncovered for 15 minutes so the sauce thickens slightly.
  • While the tagine simmers, bring 1 1/4 cups water to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the couscous into bowls. Top each serving with the beef tagine and sprinkle with fresh cilantro.

Notes

The apricots melt into the sauce during simmering and balance the warm spices without making the dish overly sweet. If you want a thicker sauce, let the tagine bubble a few extra minutes before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the mixture.
Course: Main Course
Cuisine: Moroccan
Equipment: Large skillet, Small saucepan