Beef And Prune Tagine With Spinach Couscous

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the spinach couscous with the tagine. Sprinkle with the remaining 1/4 cup nuts.

red onions, olive oil, black pepper, saffron threads, ground cinnamon, ground ginger, beef chuck steak, butter, tomatoes, sugar, slivered almonds, prunes, lemon peel, couscous, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/34857 (may not work)