Tagine with seasoned beef

Peel the onions and chop them together with the olives and the apricots.

Peel the cloves of garlic, finely chop them and add them to the onion mixture, the garam masala, the cumin, the chilli flakes and a dash of olive oil in a frying pan over medium heat.

Bake the mixture for 15 minutes or until everything is soft, stir regularly. If necessary, add a few drops of water.

Cut the potatoes (with peel) and tomatoes into coarse pieces and put them in the pan with the chickpeas, with moisture and all.

Cut the meat into cubes of 2.5 cm and put them together with the crumbled bouillon cube and 250 ml of boiling water in the pan.

Bring to the boil and cook for 20 to 25 minutes with the lid on the pan, or until the potatoes are tender. Dilute the sauce if necessary with a few drops of water.

Meanwhile, put the couscous in a bowl, pour in so much boiling water that the grains are just below, put a plate on the bowl and let it stand for 12 minutes.

Cut the top and bottom of the orange, peel it and cut the parts between the fleece.

Peel and grate the carrots coarsely, pick the mint leaves and mix everything on the shelf. Also squeeze the orange peels out well.

Add a dash of extra virgin olive oil and a pinch of pepper and salt and mix together again.

Spoon the couscous until it is light, season it with salt and pepper and scoop it on a large dish.

Season the tagine (I sometimes add a dash of balsamic vinegar), scoop it on the couscous, sprinkle the yogurt over it and sprinkle the carrot, fresh mint and orange salad on a pile in the middle.