Beef Tagine with Couscous (Moroccan)


Beef Tagine

tajineTagine is a type of dish found in the North African cuisine of Morocco. It is named after the special clay pot in which it is cooked. A tagine pot consists of two parts –  a base unit which is flat and circular, and a large conical and dome-shaped cover that rests inside the base ring during cooking. The cover is designed to promote the return of all condensation to the bottom.

Tagines in Moroccan cuisine are slow-cooked dishes with spices and braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Tagines can be made vegetarian or with meat. The great thing is that you don’t need an authentic Moroccan tagine in order to recreate this beautiful food – a casserole will also give you great results.

This Beef Tagine recipe is adapted from Jamie Does by Jamie Oliver. I was a bit skeptical about cooking fruits in a savoury dish, I quickly change my mind when I had my first taste. Tender beef with flavourful sauces and couscous, it was a very aromatic dish.. Give this Beef Tagine a try and you’ll know what I mean.

Beef Tagine

4.7 from 3 reviews
Beef Tagine with Couscous
Prep time
Cook time
Total time
Moroccan Beef Tagine - beef with spice rub, slow-cooked and braised at low temperatures, until meat is tender with aromatic vegetables and sauce.
Serves: 4-6
  • 600g Stewing Beef
  • 2 Tablespoon Olive Oil
  • 1 Onion, peeled and finely chopped
  • a small bunch of fresh Coriander
  • 400g Chickpeas, soaked overnight and boiled until soft (or use 1 x 400g tin of chickpeas)
  • 400g Tomatoes, chopped
  • 800ml Vegetable Stock
  • 1 small Pumpkin (about 800g), deseeded and cut into 5cm chunks
  • 100g Prunes, stoned and roughly torn (I used Dried Apricots)
  • 2 tablespoons slivered Almonds - toasted
Spice Rub
  1. Mix all the spice rub ingredients and beef in a bowl and give it a good massage. Cover and chill in the fridge for a few hours, ideally overnight.
  2. To start cooking, heat olive oil in a tagine or casserole and saute the meat on medium heat for 5 minutes. Add onion and coriander stalks and fry for another 5 minutes.
  3. Add in the chickpeas and tomatoes, then pour in 400ml of stock. Bring to boil, and reduce to a simmer for 1 hour.
  4. After 1 hour, add your squash, the prunes and the rest of the stock. Gently stir and let it simmer for another 1 hour. Keep a lookout on it and add some water if it looks too dry.
  5. Once the time is up, check the consistency. If it seems watery, simmer for another 5 to 10 minutes. Season with a pinch or two of salt.
  6. Garnish with with coriander leaves and toasted almonds, and serve with couscous.
  1. Place couscous in a large bowl. Pour the boiling water and cover with a lid for 10 to 15 minutes, until all the liquid has been absorbed.
  2. Fluff gently with a fork and add in olive oil.
  3. Put the bowl into a steamer to steam for 10 minutes.
*Ras el hanout (Arabic for "top of the shop") is a blend of the best spices a vendor has in his shop. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.Related articles


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  1. Absolutely delicious and the aroma although is excruciating while waiting for this exotic dish as it fills the house with its heavenly scent as it slowly braises in its juices. I am always trying new dishes and I just love experimenting on hubby. Nothing gives me more satisfaction then earning a 5 star rating from him or the runner up prize, “if this was served to me at a restaurant, I would definitely order this again. Beef tangine was definitely a winner even if it only won the runner up prize. I asked why it didn’t receive the 5 star rating. He replied it would have if it would have if it packed more heat. I don’t want to change any of the flavors but can’t think of what I could add for heat. Any suggestions? This truly is a beautiful dish with wonderful flavors.

    • Wow what a compliment for this recipe. I’m not too familiar with Morrocan food, but I think their flavours do not include heat. The next time you make this, you could take out a small portion after it is almost cooked, and add more ginger and hot peppers to finish simmering. Let me know if it works!

  2. Hello, can you make this in a slow cooker if so how? Also how does it freeze? Thanks 🙂

  3. Pingback: Slow Cooker Chicken Tagine with Chickpeas and Root Vegetables Recipe — Andrea Meyers

  4. I followed this same JO recipe recently. It’s all it makes out to be. A nice change from lamb. Yours looks fab.

  5. This sounds delicious! Your photos are making my mouth water.

  6. This is a beautiful dish Shannon! I love the vibrant colors in this dish, and the step by step photos. I think the spices in this recipe will give this dish a really wonderful flavor!

  7. Love this tagine dish. I once had Lamb Tagine at a restaurant and I loved the dish but I have been unable to get my hands on a tagine pot…the hunt is still on!

  8. I’ve been wanting to make this Tagine Beef or Lamb ever since I had it for the first time a few years back at a Moroccan restaurant. Your step by step instructions are really helpful and I will definitely give it a shot. Thanks for sharing!

  9. Love the flavors of a Tagine and yours looks mouthwatering! Agree with Sandra, the photos are beautiful!

  10. Delicious looking recipe, and photos are mouthwatering!!! Very well done!!!

  11. This looks so good. I bought a bottle of ras el hanout a couple of months ago intending to use it but haven’t done so yet. I should really make a tagine soon!

  12. Delicious and so wonderfully spicy! I love tagine cooking … claypot cooking in general, so your recipe is a nice find!

  13. What a gorgeous and flavorful dish, this looks wonderful! 🙂

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