Moroccan Beef Cheek Tagine with Pomegranate Molasses and Saffron Pearl Couscous

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Beef cheeks are transformed by a slow, fragrant braise with pomegranate molasses, warming spices, and saffron into a glossy, fork-tender centerpiece. Served over buttery pearl couscous and showered with toasted walnut dukkah, this is a weeknight-luxe Moroccan dish with deep, layered flavor.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 68 gCarbs
• 7 gFiber
• 22 gSugar
• 48 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 140 mgCalcium
• 7 mgIron
• 8 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the beef cheeks

• 4 beef cheeks (about 2.5 lbs total), trimmed
• 2 tsp ras el hanout
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced

For the braising liquid

• 6 garlic cloves, thinly sliced
• 1 cinnamon stick
• 2 tbsp tomato paste
• 2 cups beef stock
• 1/4 cup pomegranate molasses
• 2 tbsp honey
• 1 large pinch saffron threads
• 2 dried bay leaves

For the walnut dukkah

• 1/2 cup walnuts, toasted
• 2 tbsp sesame seeds, toasted
• 1 tbsp coriander seeds, toasted
• 1 tsp cumin seeds, toasted
• 1/4 tsp fine salt

For the saffron pearl couscous

• 1 1/2 cups pearl (Israeli) couscous
• 2 tbsp olive oil
• 2 1/4 cups chicken or vegetable stock
• 1 pinch saffron threads
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

For garnish

• 1/2 cup pomegranate arils
• 1/4 cup fresh mint leaves
• 2 tbsp toasted slivered almonds

Directions

1. Pat the beef cheeks very dry. Combine ras el hanout, cumin, paprika, salt, and pepper in a small bowl and rub the spice mix evenly over all sides of the meat.
2. Heat the olive oil in a tagine or Dutch oven over medium-high. Sear the cheeks 2 to 3 minutes per side until deeply browned; transfer to a plate.
3. Reduce heat to medium. Add the onion and cook 6 to 8 minutes until soft and golden, then stir in the garlic and cinnamon stick for 1 minute until fragrant.
4. Add the tomato paste and cook 2 minutes until brick-red and darkened. Pour in the stock, pomegranate molasses, honey, saffron, and bay leaves, scraping up any browned bits. Return the cheeks and their juices to the pot.
5. Cover and braise on the lowest stovetop simmer (or transfer to a 325°F oven) for 2 1/2 to 3 hours, turning once halfway, until the meat is fork-tender and the sauce has reduced to a glossy glaze.
6. While the cheeks braise, make the dukkah: pulse walnuts, sesame, coriander, cumin, and salt in a small food processor until coarsely ground with some texture. Set aside.
7. Cook the couscous: heat 2 tbsp olive oil in a saucepan over medium, toast the pearls 2 to 3 minutes until golden, then add stock, saffron, and salt. Bring to a boil, reduce heat, cover, and simmer 10 to 12 minutes until tender. Fluff with butter, cilantro, and parsley.
8. Spoon the saffron couscous onto a wide platter, arrange the cheeks over the top, and spoon over the pomegranate glaze. Shower generously with walnut dukkah, then finish with pomegranate arils, mint, and toasted almonds.

Cook’s Notes

• Beef cheeks need long, gentle braising; resist the urge to crank the heat or they will seize up and stay tough.
• Add pomegranate molasses after searing so its tangy-sweet edge stays bright instead of burning into bitterness.
• Toasting pearl couscous in oil before adding liquid gives a nutty flavor and prevents a mushy texture.
• Dukkah keeps up to 2 weeks airtight at room temperature and is excellent on roasted vegetables or yogurt.
• Substitute bone-in beef short ribs if cheeks are unavailable; add 30 extra minutes of braising time for the same tender result.

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