Ingrédients

• 700 g of beef stew
• 2 red onions
• 2 carrots
• 1 courgette
• 200 g of chickpeas
• 1 tsp. tomato puree
• 1 tsp. olive oil
• Herbs : 5 cloves, 1 cinnamon stick, 1 sprig of thyme, ½ c. ginger powder, 1 c. coriander
• Salt and pepper

For the couscous :

• 300 g couscous flour
• Herbes : ½ c. chopped fresh parsley, ½ c. chopped fresh cilantro, a pinch of celery salt
• Pepper

Before preparing

• Cut the onions into pieces
• Cut the carrots into 1 cm thick slices
• Cut the courgette into cubes 5 cm long

Preparation

• Heat the olive oil in a large saucepan. Roast the stew from all sides.
• Add tomato puree, ginger powder, coriander and cloves and mix thoroughly. Season with salt and pepper.
• Link with 4 cups of water and bring to boil. Simmer for 50 minutes over very low heat.
• Drain the chickpeas and mix with the meat. Arrange the sliced carrots, diced courgette, cinnamon and thyme on top. Cover again and simmer for 1 h 10 min more. If necessary, add a little water.
• Meanwhile, prepare the couscous. Bring 4 cups water to a boil and season with pepper and celery salt. Remove from heat when the water is boiling and place the flour couscous. Cover and cook the couscous 7 min. Stir with a fork and add the parsley and cilantro.

To finish

Serve the tagine with couscous. Pour the liquid over the couscous.