Moroccan Beef Tagine

In large sauce pot, add oil and heat over medium heat. Add shallots and sauté for 2 to 4 minutes, do not caramelize. Add garlic and cook for another minute. 

Add seared beef, tomatoes, water and base; cook.

When beef is almost done (about 20 minutes from tenderness you desire), add squash and finish cooking. (Note: Some cuts of beef tips take longer to cook. Add more water if sauce looks like it is drying out. Repeat until desired doneness is achieved.)

Adjust seasoning with salt and pepper. Be careful not to break up squash.

Fold in freekeh; hold hot for plating.

Portion Couscous (recipe follows) and Tagine on plate, garnish with ½ tablespoon of fresh minced cilantro.

On medium-high heat in large rondeau or flattop, heat olive oil. 

Mix spices together in bowl; dredge beef tips in seasoning.

Sear beef on all sides; remove from heat and set aside.

In container, add 2 cups boiling water. Add base and saffron and steep for 5 minutes.

In large pot, add oil and heat over medium. Sauté garlic briefly; add asparagus tips and sauté until tips are slightly under cooked, about 2 minutes.

Add couscous and toss gently until heated through.

Add stock and bring to a simmer.

Adjust seasoning with salt and pepper and add lemon juice