Beef And Prune Tagine With Spinach Couscous - cooking recipe

Ingredients

2 large red onions, finely chopped
2 tbsp olive oil
1 tsp cracked black pepper
None None Pinch saffron threads
1 1/4 tsp ground cinnamon
1/4 tsp ground ginger
2 1/4 lbs beef chuck steak, cut into 1 1/2-inch pieces
3 tbsp butter, chopped
1 can (14 oz) diced tomatoes
2 tbsp sugar
1 cup slivered almonds, toasted
1 1/2 cups pitted prunes
1 tsp finely grated lemon peel
1 1/2 cups couscous
2 cups finely shredded baby spinach leaves

Preparation

Combine the onion, oil, pepper, saffron, 1 tsp of the cinnamon and ginger in a large bowl. Add the beef and toss to coat in the mixture. Let stand 15 mins.
Combine the beef mixture, butter, undrained tomatoes, 1 cup water, half the sugar and 1/2 cup of the nuts in a Dutch oven; bring to a boil. Reduce heat to low; simmer, covered, 1 1/2 hours. Remove 1 cup cooking liquid; reserve. Simmer tagine, uncovered, 30 mins.
Meanwhile, place the prunes in a small bowl and cover with boiling water. Let stand for 20 mins, then drain. Place the prunes in a small saucepan with the lemon peel, remaining 1/4 tsp cinnamon, remaining sugar and the reserved cooking liquid; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins or until the prunes soften. Stir into the tagine.
For the spinach couscous, combine the couscous with 1 1/2 cups boiling water in a large heatproof bowl. Cover and let stand for 5 mins or until the water is absorbed, fluffing with a fork occasionally. Stir in the spinach. Season.
Serve the spinach couscous with the tagine. Sprinkle with the remaining 1/4 cup nuts.