Mediterranean veal tagine with chickpeas, plums, Moroccan herbs, couscous and fresh coriander

Ingredients

500 gram brisket of veal
3 tbsp olive oil
1 finely sliced onion
2 clove garlic
1 tbsp caraway seed
1 tbsp coriander seed
1 tin tomato puree
400 gram vine tomatoes
500 ml veal stock
400 gram boiled chickpeas
175 gram stoneless plums
Peel of 1 orange
300 gram couscous
600 ml chicken stock
30 gram fresh coriander
Salt Pepper
Juice of 1/2 lime

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: brisket of veal

Difficulty: *

Cooking methods: stewing

Source: edgar buhrs culinair

Preparation

Sear the veal brisket, add the onion and garlic and fry lightly. Add the caraway and coriander seed. Add the tomato puree, veal stock, tomatoes and chickpeas and bring to the boil gently. Add the plums. Let the dish simmer for around 90 minutes. Season the salt and pepper to taste. Garnish with the orange peel.

Boil the chicken stock. Add it to the couscous and simmer gently. Mix with the coriander, salt, pepper and lime. This dish can of course be prepared in and served from a traditional tagine dish, with warm bread and a fresh salad of tomatoes, orange and mint.

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