Traditionally, a tagine is slow cooked for hours to tenderise a tougher piece of meat. We know dinner time is precious, so we’ve given you the cheat’s version. Australian beef teamed with authentic Moroccan spices and sweet cinnamon will conjure up the heady aromas of the streets of Marrakesh.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
premium beef rump
Moroccan spice mix
baby spinach leaves
To prepare the ingredients, finely slice the brown onion and finely chop the parsley. Peel and crush the garlic. Peel the pumpkin and cut it into 2 cm cubes. Lastly, wash the baby spinach.
Heat a medium frying pan over a medium-high heat. Rub the premium beef rump steak with half of the olive oil. Season with salt and pepper. Add the steak to the pan and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm.
Heat the remaining olive oil in the same frying pan. Add the brown onion and cook for 5 minutes or until soft. Add the garlic, Moroccan spice and honey and cook for 1 minute, or until fragrant. Add the pumpkin and cook, stirring, for 1 minute or until coated in the spices. Add the diced tomatoes and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer covered for 20 minutes or until the sauce is slightly thickened and the pumpkin is tender.
Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and parsley, reserving a small amount for a garnish.
Thinly slice the rested steak and gently stir it through the tagine with the baby spinach. Simmer for 1-2 minutes and then remove from the heat.
Divide the couscous between bowls. Top with the tagine and a sprinkle of the remaining parsley. Season to taste with salt and pepper.