Beef Tagine (Using Prune Juice) And Couscous - cooking recipe

Ingredients

1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pinch ground cloves
1 1/2 lbs lean braising steak, chuck or blade,cut into chunks (700 gm)
1 onion, sliced
1 clove garlic, crushed
1 tablespoon olive oil
1 grated lemon, juice and rind of
2 tablespoons honey
1 cup prune juice (8 fl oz, 250ml)
1 teaspoon harissa or 1 teaspoon sambal oelek
salt & freshly ground black pepper
Couscous
8 ounces couscous (225g)
2 1/2 cups water (20fl ox, 600ml)
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon turmeric
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried mint
3 ounces pine nuts (85g)
1 sprig cilantro (to garnish, fresh corinader leaves)

Preparation

Mix together ginger, cinnamon, allspice and cloves and rub into beef.
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.
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).
Check tenderness at 2 hours.
Prepare couscous when meat is nigh on cooked.
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.
Heat oil in a frying pan and fry onion until soft.
Add remaining ingredients, stir well and cook for 2-3 minutes.
Add onion to couscous and mix well.
Cover with foil to keep warm until meat is cooked.
Create a ring of couscous on each plate and spoon beef into the middle.
Garnish with the fresh cilantro leaves (coriander).