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

> 60 minutes
brisket of veal
edgar buhrs culinair


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.


  • 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

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