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African Beef Tagine

with Ras el Hanout, Couscous, and Toasted Almonds

30 min

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This dish is sure to warm you up, thanks to the delicious spices of Turmeric, Cinnamon & Ginger! 

What We'll Send

Butternut Squash
Raw Almonds
Beef Chuck
Organic Beef Stock Cube
Whole Peeled Tomato
Ras el Hanout
Paprika, Ground Ginger, Turmeric, Ground Cloves, Ground Cardamom, Cinnamon, Cumin, Coriander
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 846
Fat 30g
Protein 50g
Carbohydrates 86g

What You'll Need

Cooking Directions

Set a large pot or dutch oven over medium high heat. Add in 1 tbsp. of oil (2 tbsp. for 4 servings), onions and beef, and cook for 6 minutes. Remove the pit from the dates, and dice into small pieces. Once the beef has browned, add the butternut squash, crumble in the stock cube, dates, tomatoes, Ras el Hanout, and 2 cups of water (4 cups for 4 servings). Bring to a boil. Once boiling, reduce heat to medium, cover, and set a timer for 25 minutes.
Place couscous in small saucepan with 1.5 cups of water (3 cups for 4 servings) over high heat. Bring to boil, then turn off heat and let the couscous sit covered for 5 minutes. Fluff with fork.
In a skillet over medium heat add the almonds for 4-5 minutes constantly stirring to toast the almonds. Be careful to watch carefully so that they do not burn! Set aside when done.
Once the timer goes off remove the beef tagine from the stove. Taste and adjust seasoning with salt and pepper. To plate, divide the couscous between servings plates and top with the beef tagine, and toasted almonds. Wash and tear over the cilantro and enjoy!

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