Sweet couscous, topped with dried fruit and seasoned with cinnamon, is a legacy of Morocco's Jews. While sweet couscous recipes are occasionally found in the Jewish communities of southern Morocco, for those in northern Morocco - a region near the Straits of Gibraltar once under Spanish rule - it is an all but essential component of their daily cuisine.

Method

● Cut beef into cubes of about 4cm square.

● Heat olive oil in a large saucepan over medium heat and sauté the beef cubes on all sides.

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Ingredients

Name: Dried fruit couscous
Ingredients: 600g beef suitable for slow cooking, like shoulder or shank; 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 150g prunes, pitted; 150g dried dates; 150g dried apricots; 2 tsp salt; 1 tsp freshly ground black pepper; 1 tsp cinnamon; 1½ litre beef stock; 500g instant couscous, preferably Moroccan; 40g coarsely chopped toasted almonds

600g beef suitable for slow cooking, like shoulder or shank
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
150g prunes, pitted
150g dried dates
150g dried apricots
2 tsp salt
1 tsp freshly ground black pepper
1 tsp cinnamon
1½ litre beef stock
500g instant couscous, preferably Moroccan
40g coarsely chopped toasted almonds