Transport yourself to the colourful streets of Fez with this simple recipe! Our cheat’s tagine is one for the masses and guaranteed to satisfy all of your comfort food cravings. From sweet to spicy to salty, the flavours in this number are sure to take your tastebuds on a whirlwind adventure.
baby spinach leaves
premium beef rump
mild Moroccan Spice Blend
(ContainsGluten,Traces of Tree Nuts,Traces of Milk,Traces of Peanuts,Traces of Sesame,Traces of Soya,May contain traces of allergens)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
To prepare the ingredients, finely slice the brown onion, peel and crush the garlic, peel and cut the pumpkin into 2 cm cubes, wash the baby spinach and finely chop the parsley.
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 so . 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.
Thinly slice the rested steak and gently stir it through the tagine with the baby spinach. Simmer for 2-3 minutes and then remove from the heat.
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 wrap and fluff the couscous with a fork. Stir through the butter and parsley (reserving a small amount for a garnish).
Divide the couscous between bowls. Top with the tagine and a sprinkle of the remaining parsley. Season to taste with salt and pepper.