Authentic and full of flavour.


  • 2 red onions

  • 50g mixed olives, stone in

  • 75g dried apricots

  • 2 cloves of garlic

  • Olive oil

  • 1 heaped tablespoon garam masala

  • 2 teaspoons ground cumin

  • 1⁄2 level teaspoon dried chilli flakes

  • 2 potatoes

  • 2 large ripe tomatoes

  • 1 x 400g tin of chickpeas

  • 400g leftover cooked brisket

  • 1 beef stock cube

  • 250g couscous

  • 1 orange

  • 2 carrots

  • 1⁄2 a bunch of fresh mint (15g)

  • Extra virgin olive oil

  • Fat-free natural yoghurt, to serve

  • Optional

  • Leftover beef gravy

  • Balsamic vinegar


  • 1.

    Peel the onions, tear the stones out of the olives, then roughly chop both with the apricots. Peel and finely chop the garlic, then put all of it into a casserole pan on a medium heat with a lug of olive oil, the garam masala, cumin and chilli flakes. Cook for about 15 minutes, or until soft, stirring regularly and adding splashes of water to stop it sticking, if needed.

  • 2.

    Roughly chop the potatoes (skin on) and tomatoes, and add to the pan along with the chickpeas (juice and all). Cut the meat into 2.5cm chunks and add to the pan, then crumble in the stock cube and add 250ml of boiling water (if you’ve got some leftover gravy from the mothership recipe, add that here too – it’ll give a wicked depth of flavour). Bring to the boil, then simmer with the lid on for 20 to 25 minutes, or until the potatoes are cooked through, adding splashes of water to loosen, if needed.

  • 3.

    Meanwhile, pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing. Top and tail the orange, then use a knife to peel and segment it on to a board.

  • 4.

    Peel and coarsely grate the carrots, pick over the mint leaves and toss everything on the board together, squeezing over any juice from the leftover central part of the orange. Add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss again.

  • 5.

    Fluff up your couscous, season to perfection, then tip on to a large platter. Season the tagine (sometimes I add a swig of balsamic vinegar to taste) and spoon it over the couscous. Drizzle with yoghurt, then pile the shredded carrot, mint and orange salad in the centre.

  • Jamie's tip:

  • 1.

    If you’ve got ras el hanout in your store cupboard, use that instead of garam masala to add a bit of extra authenticity on the flavour front.

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