Ingredients

The following ingredients have 4 Servings
  • 4tsp ras el hanout (Moroccan spice mix)
  • 500g pack lean minced beef
  • 1tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 3 carrots, peeled and diced (or use swede or sweet potato)
  • 2 cloves garlic, peeled and chopped
  • 1tbsp freshly grated root ginger
  • 400g can tomatoes
  • 400g can chickpeas, drained and rinsed
  • 8 dried apricots, roughly chopped
  • 200g couscous
  • Chopped fresh parsley or coriander
  • Salt and freshly ground black pepper

Instruction

  • Mix 2 tsps of ras el hanout into the mince, then shape the mixture into 24 meatballs. Heat the oil in a large pan. Fry the meatballs for a few mins to seal, take out with a slotted spoon and set aside.
  • Fry the onion and carrot for 3-4 mins, until softened. Stir in the rest of the ras el hanout, the garlic and ginger and fry for 1 min. Put the meatballs back in.
  • Stir in the tomatoes; almost fill the can with hot water and add this to the pan with the chickpeas and apricots. Half cover with the lid and simmer for 30-40 mins.
  • Cook the couscous according to pack instructions, using boiling water or stock. Add the parsley or coriander and seasoning. Serve with the tagine.