Couscous With Beef & Saffron
Equipment
Ingredients
- 500 g lean beef cut into thin strips
- 1 onion finely sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2½ cinnamon sticks
- 2 tablespoons sultanas
- 2 tablespoons honey
- pinch saffron threads soaked in 125 ml warm water
- salt and black pepper
- small bunch flat leaf parsley finely chopped, to garnish
Couscous
- 350 g couscous
- ½ teaspoon sea salt
- 400 ml water warm
- 1½ tablespoons sunflower oil
- 25 g butter cut into small pieces
Instructions
- Place the beef, onion, ground spices and cinnamon sticks in the base of a tagine or a large, heavy-based saucepan.
- Pour in just enough water to cover the meat and bring it to the boil.
- Reduce the heat, cover and simmer for 1½ hours.
- Meanwhile, tip the couscous into an ovenproof dish.
- Stir half a teaspoon salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
- Add the sultanas, honey and saffron water to the tagine or saucepan, re-cover and cook gently for 15–20 minutes.
- Season with salt and pepper.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Scatter the butter over the top and cover with a piece of damp greaseproof paper.
- Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until heated through.
- Serve the couscous with the beef tagine and garnish with parsley.
