Wednesday, January 21, 2015

Moroccan Tagine

Over the holidays I had some homemade Lebanese food that was to die for. The combination of Mediterranean and Middle Eastern flavors was well balanced and extremely healthy. I realized that even though I love most spices and foods, that I really haven’t tried many classic dishes from around the world and that was something I wanted to change.

The first on my list was to make a Moroccan dish. Tagine is a popular dish, so I decided to give it a shot. Traditionally this dish is slowly cooked over coals and is served as a stew with meats, vegetables, olives, and dried fruits with a wonderfully rich and spicy sauce. I made a large batch for a company party and I was surprised how easy and delicious it was. I will definitely be making this again!

 

Moroccan Beef Tagine

Makes 6 servings

 

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1.5 pounds beef tenderloin, trimmed and cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 large carrot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups low sodium beef broth
  • 1/2 cup halved pitted Kalamata olives
  • 1/3 cup golden raisins
  • 1 15-ounce can garbanzo beans, drained
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon lemon peel, grated

Garlic Couscous

  • 2 cups couscous
  • 1 Tbsp olive oil
  • ½ tsp garlic powder
  • Salt and pepper, to taste

Directions:

  1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Brown on all sides of the meat (you may need to do in a few batches), about 3 minutes per batch. Transfer to plate and set aside.
  2. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
  3. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and half of the cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
  4. Cook couscous as directed (bring 2 cups water to a boil with olive oil then turn off heat add couscous and give a quick stir, cover and let sit 5-10 minutes). Add garlic powder, salt/pepper and fluff with fork before serving. 
  5. Top couscous with beef stew mixture and sprinkle with remaining cilantro

 

Nutrition Facts: ¾ cup couscous with 1 1/3 cups stew

540 calories, 21 g fat (3 g saturated), 56 g carbohydrates, 6 g fiber, 32 g protein, 640 mg sodium

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