Moroccan tagine with artichokes, tomato-poached eggs, and couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Moroccan tagine with artichokes, tomato-poached eggs, and couscous

Dairy-Free, Soy-Free, Spicy, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

30–45 Minutes

Capturing the flavors of Morocco is no easy feat. But thanks to our award-winning chefs, we’ve created a savory meatball tagine with poached eggs simmered in a richly spiced marinara.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup couscous
Your choice of protein
1 teaspoon baharat
1 organic yellow onion
½ cup cooked quartered artichoke hearts
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
1 cup marinara
2 eggs

Nutrition per serving

Calories 680, Total Fat 37g (47% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 690mg (30% DV), Total Carb. 57g (21% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the couscous

In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1½ teaspoons [1 TBL] butter (from your pantry) if using. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork and cover to keep warm.

While the couscous is cooking, prepare the meatballs.

Make the meatballs

Ground meat (including plant based): Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine your protein and the baharat, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

Brown the meatballs

In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan. While the meatballs are browning, prepare the remaining ingredients.

Prep the remaining ingredients

Peel and coarsely chop enough onion to measure 1 cup [2 cups].
Cut the artichokes in half lengthwise.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

Cook the tagine

In the same pan [pot] used for the meatballs, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tagine spice blend and cook until fragrant, about 30 seconds. Add the marinara and 1½ cups [2½ cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes.

Add the artichokes and meatballs. With the back of a spoon, form 2 [4] wells in the sauce and crack an egg into each well. Cover and cook until the whites have set, the yolks are slightly runny, and the meatballs are cooked through, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the couscous to individual bowls and top with the tagine and eggs. Garnish with the parsley and serve.

Kids Can!

Measure the water for the couscous.
Time the couscous.
Measure the onion.
Strip the parsley leaves.
Garnish with the parsley.

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