Beef Tagine (using Prune Juice) and Couscous

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“The flavour is sensational and it is simple to make. This version of beef tagine is from an English cookbook (50 ways with Beef) with my one small change in that I cook it slowly in an iron pot on the stove top. Simmering gently really brings out the flavour of all the ingredients.”
2hrs 20mins

Ingredients Nutrition


  1. Mix together ginger, cinnamon, allspice and cloves and rub into beef.
  2. Cook onion and garlic in oil in a heavy-based casserole or saucepan until soft, add beef and cook for 2-3 minutes until beef is browned.
  3. Add lemon rind and juice, honey, prune juice, harissa and salt and bring to boil, Simmer gently until meat is tender (1 1/2-2 hours).
  4. Check tenderness at 2 hours.
  5. Prepare couscous when meat is nigh on cooked.
  6. Boil 2 1/2 cups water, pour into a large bowl with couscous and let it stand for about 10 minutes until all water is absorbed.
  7. Heat oil in a frying pan and fry onion until soft.
  8. Add remaining ingredients, stir well and cook for 2-3 minutes.
  9. Add onion to couscous and mix well.
  10. Cover with foil to keep warm until meat is cooked.
  11. Create a ring of couscous on each plate and spoon beef into the middle.
  12. Garnish with the fresh cilantro leaves (coriander).

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