Best 3 Moroccan Beef With Honey Spice Couscous Recipes

Embark on a culinary journey to the vibrant streets of Morocco with our exquisite Moroccan Beef with Honey Spice Couscous recipe. This dish is a symphony of flavors, where tender beef is slow-cooked in a blend of aromatic spices, honey, and dried fruits, creating a rich and flavorful sauce. Served atop a bed of fluffy couscous, this dish is a delightful harmony of sweet, savory, and exotic flavors.

In addition to the main recipe, we also offer tantalizing variations to cater to diverse preferences. Discover the Moroccan Lamb with Honey Spice Couscous, where succulent lamb replaces beef, adding an extra layer of richness and depth to the dish. For a vegetarian delight, the Moroccan Vegetable Tagine with Honey Spice Couscous is a colorful and flavorful feast, featuring an array of fresh vegetables slow-cooked in a fragrant spice blend.

For those seeking a quick and easy option, the Moroccan Beef with Honey Spice Couscous in the Instant Pot delivers the same mouthwatering flavors in a fraction of the time. Simply toss all the ingredients into your Instant Pot, set it, and let the magic happen.

Indulge in the authentic flavors of Morocco with our collection of Moroccan Beef with Honey Spice Couscous recipes. Whether you prefer beef, lamb, or a vegetarian option, we have a recipe that will tantalize your taste buds and transport you to the vibrant streets of Marrakech.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Slow-Cooker Moroccan Beef Stew with Couscous image

Provided by Food Network Kitchen

Categories main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 carrots, thinly sliced on an angle
1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
3/4 cup pitted prunes, chopped
1 1/4 pounds beef stew meat
1 tablespoon ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 cup couscous
2 teaspoons harissa paste, plus more for serving
Fresh cilantro, for topping

Steps:

Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
About 15 minutes before serving, cook the couscous as the label directs.
Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

MOROCCAN SPICED MINCE WITH COUSCOUS

Moroccan spiced mince with couscous image

Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 12

Ingredients

2 tbsp sunflower oil
2 medium onions , roughly chopped
350g pack Quorn mince
1 tbsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
100g ready-to-eat dried apricots , quartered
600ml vegetable stock
280g couscous
grated zest of 2 lemons
4 tbsp chopped fresh mint
50g unsalted cashews , toasted under the grill

Steps:

Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium

MOROCCAN POT ROAST

Moroccan Pot Roast image

My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon garam masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, cubed
2 tablespoons honey
2 tablespoons minced fresh mint
Hot cooked couscous or flatbreads, optional

Steps:

In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.

Tips:

For the best results, use high-quality, fresh ingredients.
If you don't have any ras el hanout, you can make your own by combining ground cumin, ground coriander, ground ginger, ground turmeric, ground paprika, ground cinnamon, ground nutmeg, and ground cloves.
If you don't have any smen, you can substitute unsalted butter or ghee.
Be careful not to overcook the beef. It should be cooked through but still tender.
For a more flavorful couscous, toast it in a pan with some butter or olive oil before cooking it.
Serve the dish with a dollop of yogurt or sour cream and some fresh herbs, such as cilantro or parsley.

Conclusion:

Moroccan beef with honey spice couscous is a delicious and flavorful dish that is perfect for a special occasion. The beef is tender and juicy, the couscous is light and fluffy, and the honey spice sauce is the perfect finishing touch. This dish is sure to impress your guests and leave them wanting more.