Heat the oil in a large pan and add the onion and carrot. Cook for 5 minutes to soften, then remove from the pan with a slotted spoon. In a bowl, toss the beef in the Moroccan spice blend and transfer to the pan along with any remaining spice blend. Cook for a few minutes, turning the beef to brown it all over.
Return the vegetables to the pan and add the garlic, honey, dried prunes and stock. Bring to the boil, then turn the
heat down to low and simmer, covered, for 50 minutes.
Remove the lid and cook for 10 more minutes, adding the apricot halves and chickpeas halfway through. Season and serve with couscous, with the coriander scattered over the top.
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