Name: Moroccan‑Spiced Braised Beef with Preserved Lemon Couscous, Roasted Carrot & Winter Raisin Salad
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Moroccan / North African
Ingredients: 640 g lean beef strips (or thinly sliced chuck); 4 tbsp olive oil (for braising); 4 tsp ground cumin; 2 tsp ground cinnamon; 2 tsp smoked paprika; 2 tbsp unsalted butter; 1 tbsp olive oil (for couscous and carrots); 1 medium (≈150 g) medium yellow onion, finely chopped; 3 cloves garlic, minced; 2 cups (480 ml) low‑sodium beef or vegetable stock; 4 tbsp (≈40 g) golden raisins or currants (soaked briefly in warm water); 2 whole preserved lemons (rind from both) preserved lemon (rind only), finely chopped; 2 cups (cooked, ≈350 g) cooked Moroccan couscous, fluffed; 4 small (≈320 g total) small carrots, cut on the bias and roasted; 4 tbsp fresh cilantro, chopped; 4 tbsp flat‑leaf parsley, chopped; 4 tbsp (≈30 g) toasted almonds or pine nuts, roughly chopped; 1 tbsp additional olive oil (for finishing)

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