Ingredients
– 2 lbs beef chuck, cut into chunks
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups beef broth
– 1 can (14 oz) crushed tomatoes
– 2 medium carrots, peeled and halved
– 1 small onion, diced
– 3 garlic cloves, minced
– 2 tsp ground cumin
– 1 tsp ground cinnamon
– 1 tsp smoked paprika
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 2 tbsp olive oil
– 1 cup couscous
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
. Heat olive oil in a large pot or Dutch oven over medium heat. Season the beef with salt and pepper, and sear on all sides until browned. Remove and set aside.
2. In the same pot, sauté onions and garlic until softened. Stir in cumin, cinnamon, paprika, turmeric, and cayenne (if using) until fragrant.
3. Add beef broth, crushed tomatoes, chickpeas, and carrots. Return the beef to the pot, cover, and simmer on low heat for 2-3 hours until the beef is tender.
4. Prepare couscous according to package instructions.
5. Serve the tagine over couscous, garnished with fresh cilantro and a lemon wedge for brightness.