Beef Tagine Over Pearl Couscous
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 pounds Certified Piedmontese stew beef
- 1 tablespoon canola oil
- 1 leek bottom (white part), diced
- 1 tablespoon fresh ginger, thinly sliced
- 2 tablespoons garam masala
- 2 cups diced sweet potatoes
- 3 carrots, cut into 1-inch pieces
- 6 ounces dried apricots
- 1 pint cherry tomatoes
- 2 cups beef stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups pearl couscous
- 2½ cups water or beef broth
Season beef with canola oil, kosher salt, and freshly ground black pepper. In a large soup pot over medium-high heat sauté the beef until golden brown, about 10 minutes. Add the leeks, ginger, garam masala, potatoes, carrots, apricots, and tomatoes and sauté for another 10 minutes. Add the beef stock and bay leaf and simmer for at least an hour, until the beef is tender.
Meanwhile, prepare the couscous. In a large saucepan, bring the water or broth to a boil. Stir in couscous, return to a boil, then cover. Reduce heat and simmer for 10 minutes, or until the couscous has absorbed all the liquid. Serve tagine over the couscous.