This gorgeous main course is easy to prepare, and will sit happily in an oven or a hot plate until you’re ready to serve. Just add an extra cupful of beef stock or water to keep it from drying out. The cauliflower is the perfect accompaniment and is also low GI and gluten free. Ideally wash and dry the cauliflower the day before you want to make the couscous so it is dry.


Method
Put the cubed beef in a plastic bag with 2 - 3 tablespoons of the spice mix. Give the bag a good shake and leave to marinate for a minimum of 30 minutes.

• Heat the oil in the casserole over a medium heat and fry the onions gently until translucent. Add the garlic and fry for a few seconds before adding a tablespoon of the spice mix and stirring to coat. If it sticks add a splash of water. Add the beef and stir for a couple of minutes.

• Add the stock, tomatoes and carrots; season with salt and pepper, stir and turn the heat down to a simmer. Cover with the lid and cook for about 90 minutes.

• Remove the lid, stir in the prunes, lemon juice, and honey and cook for a further 30-45 minutes uncovered to reduce the liquid if serving immediately or covered if you want to put it on the hotplate.

• Taste and adjust the salt, lemon juice or honey before garnishing with the parsley.

• To make the cauliflower couscous: Break the cauliflower into small florets. Wash and dry well. Remove as much stalk as possible from the florets and then process in batches until it resembles couscous.

• Add half the oil to a large frying pan, and stir fry half the cauliflower for about 4-5 minutes, tip into a large heatproof serving dish or foil and repeat with the rest of the cauliflower and oil.

• When ready to serve, stir through the rest of the ingredients and garnish with the chopped herbs.

• If you want to hold this on the hotplate, add the pomegranate and herbs just before serving.
  
  thebutchersdaughter / louismann