Beef Tagine over Couscous #SundaySupper
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What a crazy week it has been! We had a half day on Tuesday, I had meetings all day Wednesday, Halloween on Thursday, and then a behavioral reward on Friday. I’m exhausted but it’s also been one of the most fun weeks. My kids had a blast at our behavioral reward party and we even had an impromptu dance party! (I may have been singing and dancing!)
At the end of the week I realized I still hadn’t made my dish for this week’s #SundaySupper theme Middle Eastern Cuisine. There’s a little placed called Ali Baba in Morgantown, WV where we like to go about once a month. They have the best Mediterranean food around! Seriously the lamb kabobs are amazing, the hummus is the best I’ve had, and the baba ganoush is out of this world! I don’t have much experience making any Middle Eastern Cuisine except for hummus, so I took this opportunity to make something totally new.
I love lamb so I wanted to make lamb tagine. After my crazy week I went to the market and of course there was no lamb to be found. I spent months last year begging for ground lamb and they now stock that all the time but other lamb meat is not readily available in my area. So unfortunately I had to go for my second choice which was beef. In the end the beef tagine ended up being pretty awesome so I didn’t mind.
The flavors are sweet, savory, and a bit spicy. I had mine with the chopped apricots but my husband doesn’t like fruit in his entrees so I kept them out of his. We both like the spices in this dish and that it was served over couscous. It was a bright and vibrant dish that I can’t wait to make again (with lamb!)
Beef Tagine over Couscous (adapted from Epicurious)
2 lb. beef stew meat, cut into 1 inch cubes
1 T. olive oil
1 t. salt
1/2 t. black pepper
1 medium onion, diced
4 garlic cloves, chopped
2 t. tumeric
2 t. paprika
1/2 t. cayenne pepper
1 T. ginger, peeled and chopped
1 can (15 oz) diced tomatoes
1 1/2 c. chicken broth
2 T. flour
1 can (15 oz) chickpeas, drained and rinsed
1/2 c. dried apricots, chopped
2 c. cooked couscous
3 T. chopped cilantro
1. Heat the olive oil in a large skillet over medium heat. Season the beef with salt and pepper then add to the skillet. Brown on all sides. Add in the onion and saute for 5 minutes.
2. Stir in the garlic cloves and cook for 1 minute. Add in the tumeric, paprika, and ginger and mix well.
3. Stir in the diced tomatoes, chicken stock, and flour. Mix well. Bring to a boil then reduced heat to medium low and cook for 40 minutes.
4. Stir in the chickpeas and apricots and cook for 5 minutes. Remove from heat.
5. Serve over top of couscous and sprinkle with cilantro.
See all the Middle Eastern goodness:
Mezze {Appetizers}
- Muhammara – Supper for a Steal
- Homemade Labneh Cheese – The Girl in the Little Red Kitchen
- Jerusalem’s Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds – Take A Bite Out of Boca
- Sun Dried Tomato Hummus – Family Foodie
Salata {Salads and Sides}
- Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) – girlichef
- Burnt Eggplant and Chickpea Soup – The Wimpy Vegetarian
- Couscous, Lentil and Chickpea Salad – Citronlimette
- Persian Jeweled Rice – Vintage Kitchen Notes
- Lebanese Rice – Cindy’s Recipes and Writings
Main
- Quinoa Falafel- Jane’s Adventure in Dinner
- Jamie Oliver’s Beef Tagine – Shockingly Delicious
- Chicken Biryani – Bobbi’s Kozy Kitchen
- Crockpot Curry Chicken – The Foodie Army Wife
- Quinoa Falafel with Fresh Herbs – Sue’s Nutrition Buzz
- Shakshuka – kimchi MOM
- Beef Tagine Over Couscous – Hezzi-D’s Books and Cooks
- Grilled Red Snapper with Cilantro and Onion Stuffing or حمراء مشوية مع حشوة – Food Lust People Love
- Falafel with Israeli Salad – Webicurean
- Chicken Shawarma – The Texan New Yorker
- Spaghetti Squash Pastitsio with Greek Yogurt Bechamel – Cupcakes & Kale Chips
- Kushari – Curious Cuisiniere
- Israeli BBQ Chicken – From Fast Food to Fresh Food
- Quick Persian Rice with Spiced Beef – MarocMama
Halwa {Desserts}
- Ghraybeh Cookies – Killer Bunnies, Inc
- Fried Honey Citrus Cakes – Neighborfood
- Easy Baklava Cake – NinjaBaking.com
- Ghraybeh – That Skinny Chick Can Bake
- Sesame Tahini Cookies – Magnolia Days
- Basbousa (Semolina Cake) – Mess Makes Food
Sounds so good, reminds me of our favorite Moroccan place – YUM!!
Sounds like a great dish. It is so hard for me to find lamb, I once went to three different stores trying to find ground lamb. But this sounds like to turned out great with beef too.
I hadn’t gone past the baba ganoush either, but this sure sounds wonderful Heather! All those spice in middle eastern food make any boring ingredient come to life. I could eat this dish for days!
This looks and sounds amazing!
This looks really good.
Love the ginger in this. It’s really just a beautiful dish!!
What a beautiful dish, Heather! We are fortunate that lamb of all sorts is available where I live so I do tend to use it in curries and stews more than beef. I think it has more flavor. That said, any meat would be delicious cooked with the combination of spices you have here. Send me a big bowl, please!
Wow, this sounds fantastic! I can’t believe I have never tried couscous! Also, I JUST bought a huge lot of chickpeas.. This came at the perfect time!
This sounds like such a great dinner. So warm and comforting!
Love the addition of apricots, Heather. Very nice of you to take them out for your husband =)
Nice to see a tagine recipe that doesn’t require an actual tagine to cook it. Great flavors and nice hearty dish.
One of my favorite dish!
I could go for either beef or lamb tagine! It sounds phenomenal!
You are so much fun… love the idea of an impromptu dance party! I thought teachers loved half days…. no?
So glad you found time to make and share this fabulous recipe during #SundaySupper…. love me some couscous!