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Plated meal

Moroccan Beef and Date Tagine with Chickpea & Carrots

  • Meat
  • Moroccan
  • Beef

Nutrition Per Portion

  • Calories

    888

  • Carbs

    148g

  • Fat

    35.5g

  • Fibre

    19.4g

  • Protein

    43.5g

  • Sugar

    67.7g

  • 0.0 min

    Peel and chop the carrot.

  • 1.5 min

    Place the carrot in a saucepan, cover with water and bring to the boil. Cook until tender and easily pierced with a fork.

  • 2.5 min

    Bring another saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat and set aside.

  • 3.5 min

    Peel and finely chop the red onion.

  • 5.0 min

    Finely chop the fresh mint.

  • 6.0 min

    Halve the dates and remove the stone.

  • 7.5 min

    Halve and juice the orange(s).

  • 9.0 min

    Heat the olive oil in a frying pan, over medium-high heat.

  • 10.0 min

    Add the onion and sauté until softened.

  • 11.5 min

    Add the beef mince and cook until lightly browned.

  • 14.0 min

    Add the tagine spices and stir through until combined.

  • 15.0 min

    Add 120 ml (per person or a little less if there are a number of you) of the stock to the beef mixture and stir to combine.

  • 17.0 min

    Lower the heat to a simmer and reduce, stir through 3/4 of the orange juice to taste.

  • 18.5 min

    Add the dates and the chickpeas to the mince mixture and allow to cook until the dates have softened and the chickpeas have warmed through.

  • 20.0 min

    In a large bowl, add the couscous, half of the fresh mint and the remaining stock (around 75ml per person) and the remaining orange juice. Make sure the stock is still hot when you add to the couscous.

  • 22.0 min

    Cover the couscous with cling film and set aside to cook (4-5 minutes).

  • 23.0 min

    Drain the carrot and stir through the beef tagine mix.

  • 26.0 min

    When the couscous is cooked, fluff with a fork to separate and stir through the golden raisins. Season with salt and pepper, as desired.

  • 27.0 min

    Stir the tomato paste through the beef tagine mix.

  • 27.5 min

    Distribute the couscous among serving bowls.

  • 29.0 min

    Distribute the beef tagine among serving plates.

  • 30.0 min

    Garnish with the remaining fresh mint and almond flakes to serve.

  • Ingredients

    Tagine Spices

    Beef Mince

    Almond Flakes

    Golden Raisins

    Couscous

    Red Onion

    finely chopped

    Fresh Mint

    finely chopped

    Beef Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 180 ml per person

    Carrot

    chopped

    Dates

    halved

    Chickpeas

    Tomato Paste

    Orange

    juiced 1/2 an orange juiced per person

    Olive Oil

    1 tablespoon per person

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