Dinner ideas

Beef and prune tagine with spinach couscous

BEEF AND PRUNE TAGINE WITH SPINACH COUSCOUS
4
3H

Ingredients

Method

Beef and prune tagine with spinach couscous

1.In a large bowl, combine onion, oil, pepper, saffron, cinnamon and ginger; add beef and toss to coat in mixture.
2.In large deep saucepan, combine butter, undrained tomatoes, water, half the sugar and ½ cup of the nuts; bring to the boil. Reduce heat; simmer, covered, 1½ hours. Remove 1 cup cooking liquid; reserve. Simmer tagine, uncovered, 30 minutes.
3.Meanwhile, place prunes in small bowl, cover with boiling water; stand 20 minutes, drain. Place prunes in small saucepan with rind, extra cinnamon, remaining sugar and reserved cooking liquid; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until prunes soften. Stir into tagine.
4.Make spinach couscous. Serve couscous with tagine; sprinkle with remaining nuts.

Spinach couscous

5.Combine couscous with the water in large heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in spinach.

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