Cornmarrakesh Recipes

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CROCK POT BEEF MARRAKESH

Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.

Provided by RubberDucky AU

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12



Crock Pot Beef Marrakesh image

Steps:

  • Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
  • Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
  • Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
  • Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!

1 1/2 kg stewing beef, lean, diced
2 tablespoons olive oil
2 onions, sliced
1 teaspoon garlic, crushed (or to taste)
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground turmeric
1/2 teaspoon ground cinnamon
1/2 cup sultana
1 cup apricot nectar
1 cup beef stock
dried apricot (optional)

MARRAKESH COUSCOUS

Make and share this Marrakesh Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     African

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 18



Marrakesh Couscous image

Steps:

  • Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
  • Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
  • Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
  • Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
  • Remove from heat and stir in the parsley; taste to adjust seasonings.
  • Serve hot, cold, or at room temperature.
  • *Can add a can of drained chickpeas for protein.

2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
2 cups quick cooking couscous
1/2 cup dried currants or 1/2 cup raisins
2 tablespoons olive oil
2 shallots, minced
1 large red bell pepper, cut into 1/4 inch dice
2 zucchini, chopped
1 carrot, shredded
1 hot chili pepper, minced
4 scallions, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
salt
fresh ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley

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