Moroccan Beef Tagine
with Charred Zucchini, Couscous and Flaked Almonds
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
227 g
Courgette
25 g
Échalote
190 g
Poivron rouge
½ tasse(s)
Couscous
(Contient Blé)
10 g
Coriandre
28 g
Amandes, tranchées
(Contient Noix)
10 g
Ail
1 pièce(s)
Concentré de bouillon de bœuf
1 boîte(s)
Tomates en dés
28 g
Raisin sultana
1 cs
Mélange d’épices marocain
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.