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!
Red Bell Pepper
Almonds, sliced(ContainsTree Nut/Noix)
Beef Broth Concentrate
Moroccan Spice Blend
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.