Moroccan Beef Tagine with Pumpkin and Chickpeas

Method

1. Place a heavy-based pot on med heat, add 1tbspn olive oil, followed by your onion, and sauté for 5 mins. Add in your Moroccan spice and sauté for 2 mins, then add the chuck steak and brown on all sides.
2. Add the stock, fresh tomatoes, and prunes. Bring to the boil and simmer for 1 hr or until meat is tender. Add the pumpkin pieces and chickpeas, and bring to the boil again, then turn down to a simmer and cook a further 10 mins.
3. Finally, add the zucchini and coriander to the pot and continue to simmer for 5 mins. In another saucepan, bring 1.5 cups of water to the boil and add 1 cup of couscous, a dash of olive oil, and allow to simmer for 5 mins. Strain the couscous and serve. Top the couscous with the beef and pumpkin and sprinkle a little preserved lemon on top.