Moroccan Beef Tagine

Moroccan Beef Tagine

with Charred Zucchini, Couscous and Flaked Almonds

Read more

The word ragout comes from the French word meaning ‘to revive the flavour’. So, jump right in and have yourself a flavour revival with our Middle Eastern twist on beef ragout!

Allergens:Wheat/BléTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

227 g


25 g


190 g

Red Bell Pepper

½ cup



10 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

10 g


1 unit

Beef Broth Concentrate

1 can

Diced Tomatoes

28 g

Sultana Raisins

1 tbsp

Moroccan Spice Blend

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2975 kJ
Calories711 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate57 g
Sugar26 g
Dietary Fiber18 g
Protein37 g
Cholesterol66 mg
Sodium340 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Cups
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce.* Cut the zucchini(s) into quarters, lengthwise. You should have 4 long strips (8 strips for 4 ppl). Cut them in half. Core and thinly slice the bell pepper(s). Peel and finely chop the shallot(s) into 1/4-inch pieces. Mince or grate the garlic. Finely chop the cilantro. Bring a kettle of water to a boil.


Meanwhile, in a cold large non-stick pan, add the almonds.Toast the almonds over medium-high heat, stirring occasionally, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Increase the heat to high. Add a drizzle of oil to the same pan, then the zucchini. Cook until the bottoms are dark golden-brown, 2 min. Flip the pieces over. Cover and cook until dark golden-brown, 2-3 min. Transfer to a plate.


Decrease the heat to medium. Add another drizzle of oil to the same pan, then the ground beef, shallot and garlic. Cook, breaking up the beef into pieces with a spoon, until no pink remains, 4-5 min. Season with salt and pepper. Add the peppers and Moroccan spice. Cook, stirring together until fragrant, 1 min.


Add the tomatoes, raisins, half the broth concentrate(s) (double for 4 ppl) and 1/4 cup water (double for 4 ppl) to the beef mixture. Cook until the mixture is slightly reduced, 5-6 min. Meanwhile, in a medium bowl, combine the couscous, remaining broth concentrate(s) and 3/4 cup boiling water (double for 4 ppl). Cover and set aside for 5 min.


Fluff the couscous with a fork and stir in half the cilantro. Divide the couscous between bowls. Top with the beef tagine and zucchini. Sprinkle with the almonds and remaining cilantro.