Beef Tagine with Apricots

Lean beef chuck slow-cooked with Moroccan spices and dried apricots provides a delicious high-protein meal paired with fluffy couscous.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 560 g (1.23 lbs) lean beef chuck, cut into bite-sized cubes · 1299 kcal in the whole recipe
• 200 g (2 medium) onions, finely chopped · 80 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, grated · 10 kcal in the whole recipe
• 10 g (approx. 2 tsp) olive oil · 88 kcal in the whole recipe
• 40 g (approx. 1/4 cup) dried apricots, halved · 96 kcal in the whole recipe
• 5 g (1 tsp) honey · 15 kcal in the whole recipe
• 12 g (approx. 1 tbsp) flaked almonds, toasted · 70 kcal in the whole recipe
• 400 g (approx. 1 2/3 cups) beef broth · 28 kcal in the whole recipe
• 80 g (approx. 1/2 cup) dry couscous · 301 kcal in the whole recipe
• Ground cinnamon, cumin, turmeric, salt, black pepper, and warm water

Method

1. Heat olive oil in a heavy pot or tagine over medium heat; add beef chuck, onion, garlic, and fresh ginger, sautéing for 6-8 minutes until browned.

   

2. Add cinnamon, cumin, turmeric, salt, black pepper, beef broth, and honey; cover and simmer over low heat for 60-70 minutes until beef is tender.

   

3. Stir in halved dried apricots and cook uncovered for an additional 15 minutes until apricots soften and the sauce thickens slightly.

   

4. Place dry couscous in a heatproof bowl, pour over equal volume of boiling warm water with a pinch of salt, cover for 5 minutes, then fluff with a fork.

   

5. Serve the warm beef tagine over the fluffed couscous and garnish with toasted almonds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.