Beef Tagine with Cous Cous

Beef Tagine with Cous Cous Beef Tagine with Cous Cous

This is simply delicious and as with most dishes of this nature it tastes even better the next day!

4 people 90 minutes 20 minutes


  • 1 tin Batchelors Chickpeas
  • 1 tsp Ground Cumin (optional)
  • 225 g SuperValu Goodness Cous Cous
  • 1 medium SuperValu Onion chopped
  • 1 - SuperValu Orange zest
  • 510 g SuperValu Quality Irish Diced Beef
  • 1 - SuperValu Sweet Potato cut into cubes
  • 2 - SuperValu Tomato chopped

From the Store Cupboard

  • 450 ml Beef Stock
  • 350 ml Chicken Stock Cube or Boiling Water
  • 1 tsp Chilli Powder
  • 1 tbsp Plain Flour
  • 50 g Raisins
  • 1 tsp SuperValu Cinnamon
  • 1 tsp SuperValu Dried Mixed Herbs
  • 2 cloves SuperValu Garlic chopped
  • 1 tbsp SuperValu Olive Oil
  • 1 tsp SuperValu Sugar
  • 0 - SuperValu Whole Black Peppercorns


  1. Mix together the mixed herbs with the spices (cumin, cinnamon, chilli powder) and the sugar.
  2. Toss the beef pieces in the spice mix, adding the oil to coat the spice to the beef.
  3. Leave the meat for 20 minutes and then fry off on a large frying pan until all of the meat has been browned evenly.
  4. Transfer the meat to an ovenproof casserole dish.
  5. Preheat oven to 170°C/325°F/Gas Mark 3.
  6. Next fry off the onions, garlic and sweet potato for approx 3-4 minutes until well browned.
  7. Add the plain flour and stir this with the vegetables for a minute or two.
  8. Then mix in the chopped tomatoes with the beef stock.
  9. Pour all of this deliciously fragrant sauce into the casserole dish, mix in with the meat and pop into the oven and simmer for 1 hour until the meat is tender.
  10. Check the dish every 20 minutes to give it a stir and if you feel the mixture is becoming too dry add in some additional stock.
  11. After an hour, add the chickpeas, raisins and orange zest and return to the oven for a further 20-30 minutes.

Cous Cous

  1. At this stage place the cous cous into a large bowl, pour in the boiling water/ chicken stock and cover with some cling film and leave for 15 minutes.
  2. Remove the cling film, fluff up the mixture with a fork and season with some salt and pepper.
  3. Serve with the Beef Tagine and if desired you could sprinkle with some toasted almonds and/or natural yoghurt.


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