Beef Tagine and Butternut Squash Couscous
with Toasted Almonds
Take a little bit of refreshing cilantro, a little almond crunch, and what have you got? Why, it’s the perfect accompaniment to delicious beef and butternut squash tagine!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Beef Strips
170 g
Butternut Squash, cubes
2 tsp
Cumin-Turmeric Spice Blend
28 g
Almonds, sliced
(Contains: Tree nuts)
1 tbsp
Moroccan Spice Blend
¾ cup
Couscous
(Contains: Wheat)
10 g
Cilantro
50 g
Shallot
10 g
Garlic
30 g
Ginger
1 can
Diced Tomatoes
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
The longer you let a tagine simmer, the more flavour develops. If you've got time on your hands, let the tagine simmer on low heat for an extra few minutes!
Wash and dry all produce.* In a small pot, add 1 cup water (dbl for 4 ppl). Cover and bring to a boil over high heat. Remove the pot from the heat. Stir in the couscous, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp salt (dbl for 4 ppl). Let stand, still covered, until the couscous is tender and water has been absorbed, 5 min.
Meanwhile, mince or grate the garlic. Peel, then zest or grate the ginger. Peel then slice the shallot into 1/4-inch slices. Roughly chop the cilantro. Pat the beef strips dry with paper towels. Cut any large strips into 2-inch pieces.
Meanwhile, heat a large non-stick pan over medium-high heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer the almonds to a plate and set aside.
Add 1 tbsp oil to the same pan (dbl for 4ppl), then the shallots and butternut squash. Cook, stirring often, until the shallots soften, 2-3 min. Add the beef, garlic, ginger, cumin-turmeric spice blend and Moroccan spice blend. Cook, stirring often, until beef is golden and cooked through, 5-6 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Add the diced tomatoes and 1/4 cup water (dbl for 4 ppl) into the pan with the beef mixture. Bring to a boil over high heat, then reduce the heat to medium. Simmer until the tagine is slightly thickened, 6-7 min. Season with salt and pepper.
Fluff the couscous with a fork, then stir in the almonds and half the cilantro. Season with salt. Divide the couscous and tagine between plates. Sprinkle over the remaining cilantro.
