Moroccan couscous with beef and caramelised onions

Name: Moroccan couscous with beef and caramelised onions | Asda Good Living
Total time: 2 h 30 min
Yield: 6
Cuisine: Moroccan
Ingredients: ½ tsp black peppercorns; 2 tbsp sunflower oil; 2 onions, finely diced; 400g diced beef shin; 1 tsp ground ginger; 1 tsp ground turmeric; 400g tin chopped tomatoes; 1 Asda Beef Stock Cube; 400g tin chickpeas, drained and rinsed; 2 tbsp sunflower oil, for the tfaya; 3 onions, thinly sliced, for the tfaya; 100g sultanas, for the tfaya; 2 tsp caster sugar, for the tfaya; ½ tsp ground turmeric, for the tfaya; ½ tsp ground cinnamon, for the tfaya; pinch of Cook by Asda Saffron, about 8 strands, optional for the tfaya; 300g couscous

Flecks of saffron gives the sweet and spicy onions and sultanas their aromatic flavour. Cook low and slow until they’re really jammy.

By Asda Good Living,23rd February 2024

Cook: 2 Hours 30 Mins

Serves: 6

Price: £1.29 per serving

Nutritional Information

Each 467g serving contains

Energy
10400kj
532kcal

27%

Fat
12.6g

Low
18%

Saturates
2.3g

Low
12%

Sugars
26.2g

Med
29%

Salt
0.84g

Low
14%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2227kj/532kcal

Ingredients

½ tsp black peppercorns

2 tbsp sunflower oil

2 onions, finely diced

400g diced beef shin

1 tsp ground ginger

1 tsp ground turmeric

400g tin chopped tomatoes

1 Asda Beef Stock Cube

400g tin chickpeas, drained and rinsed

2 tbsp sunflower oil, for the tfaya

3 onions, thinly sliced, for the tfaya

100g sultanas, for the tfaya

2 tsp caster sugar, for the tfaya

½ tsp ground turmeric, for the tfaya

½ tsp ground cinnamon, for the tfaya

pinch of Cook by Asda Saffron, about 8 strands, optional for the tfaya

300g couscous

Method

Crush the peppercorns in a pestle and mortar until finely ground. Alternatively, grind fresh black pepper into a small bowl until you have ½ tsp. Heat the oil in a large, high-sided frying pan with a fitted lid or a lidded casserole pot over a medium-high heat, then add the onions, beef, black pepper, ginger, turmeric and half the chopped tomatoes. Cook, stirring, until the onions are slightly softened and the beef is no longer pink on the outside, about 6–8 mins. Turn the heat down to medium once it starts sizzling.

Add the remaining tomatoes, 800ml water then crumble in the stock cube and season. Bring to a gentle simmer, cover with a lid then turn the heat to low and simmer gently for 30 mins.

Stir in the chickpeas, cover the pan again and cook for a further 30 mins. After this point, remove the lid and simmer gently until the sauce has thickened, the flavour has intensified and the beef is tender – a further 1 hr to 1 hr 15 mins. Stir occasionally and add a splash of water if it is starting to get too thick. Taste and season with more salt and pepper.

To make the tfaya (caramelised onions), heat the oil in a frying pan over a medium heat. Add the onions, sultanas, sugar, turmeric, cinnamon and saffron, if using, with a pinch of salt. Once sizzling, turn the heat to medium-low. Cook very gently, stirring occasionally, until the onions are really soft, caramelised and golden brown, about 30–35 mins. If they start turning dark too quickly you can add a splash of water or reduce the heat. Set aside if they are ready before the beef as they can be reheated before serving.

About 10 mins before everything is ready, add the couscous to a large, heatproof bowl with a pinch of salt and pour over 375ml just boiled water. Cover the bowl with a plate then leave to stand until the water is all absorbed, about 8–10 mins. Fluff up with a fork just before plating up.

To serve, transfer the couscous to a serving platter then top with the beef and caramelised onions and sultanas.