Moroccan Beef Tagine

• 1/2 pkt (15 g) Moroccan spice 
• 500 g chuck beef cubed 
• 200g cooked chickpeas 
• 1 onion, chopped 
• 2 tomatoes, chopped 
• 200 g pumpkin peeled and cubed 
• 1 zucchini, sliced 
• 50 g pitted prunes 
• 1-2 cups beef stock 
• 2 tsp preserved lemon* 

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. Add beef, sauté 5 min. 

STEP 2

Add stock, tomatoes, prunes cover and cook on low for 90 min.

STEP 3

Add pumpkin, zucchini and chickpeas. Cover & cook on low for 15 min.

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.

HINTS & TIPS

SIDES &CONDIMENTS

Couscous salad:

• 20 g almond flakes
• 2 tbsp each of fresh coriander and mint leaves
• 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace prunes with dates.

Reduce meat: 250g beef + 200 g Mushrooms. 

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.