Moroccan Beef & Butternut Squash Tagine with Coriander Couscous
Moroccan Beef & Butternut Squash Tagine with Coriander Couscous

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moroccan beef & butternut squash tagine with coriander couscous. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Moroccan Beef & Butternut Squash Tagine with Coriander Couscous is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Moroccan Beef & Butternut Squash Tagine with Coriander Couscous is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook moroccan beef & butternut squash tagine with coriander couscous using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Moroccan Beef & Butternut Squash Tagine with Coriander Couscous:
  1. Take 500 g lean diced beef
  2. Get 400 g Chickpeas (rinsed)
  3. Take 400 g Chopped Tomatoes
  4. Get 1 tablespoon Ras El Hanout
  5. Prepare 1 teaspoon Ground Ginger
  6. Take 1 teaspoon Ground Cinnamon
  7. Take 1 teaspoon Ground Cumin
  8. Take 1 teaspoon Paprika
  9. Prepare Sea Salt
  10. Take Ground Pepper
  11. Take Coriander (including stalks)
  12. Take 1 Butternut Squash
  13. Make ready Handful Dried Apricots
  14. Get Large Onion Diced
  15. Get 2 tablespoons Olive Oil
  16. Take 400 ml vegetable stock
Steps to make Moroccan Beef & Butternut Squash Tagine with Coriander Couscous:
  1. Add all the spices to the meat including salt and pepperand rub in gently with hands, cover and leave in fridge for 2 hours
  2. Remove meat from fridge and cook gently in oil for around 5 mins until brown
  3. Add onion and chopped coriander stalks and cook for a further 5 mins
  4. Add chopped tomatoes, chickpeas and stock and cook for further 5 mins on medium heat
  5. Put the top on the tagine and place in oven on 170C and cook for an hour
  6. Add butternut squash and dried apricots and more stock if required and cook for a further hour or 90mins
  7. Remove from oven and serve with couscous topped with chopped coriander

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