In order to bring you the best organic produce, some ingredients may differ from those depicted.
Moroccan lamb tagine with artichokes, tomato-poached eggs, and couscous
Dairy-Free, Soy-Free, Mediterranean, Spicy
2 Servings, 690 Calories/Serving
Known as kefta mkaouara, this Moroccan-inspired tagine of lamb meatballs and poached eggs simmered in tomato sauce makes a richly spiced, flavorful dish fun and accessible.
In your bag
- ½ cup couscous
- 10 ounces ground lamb
- 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)
- Sunbasket tomato sauce base (tomatoes - tomato paste - garlic)
- 2 organic eggs
Calories 690, Total Fat 22g (28% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 560mg (24% DV), Total Carb. 63g (23% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 43g
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.
Wash produce before use
Cook the couscous
While the couscous cooks, prepare the meatballs.
Make the meatballs
- Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Brown the meatballs
While the meatballs brown, prepare the vegetables.
Prep the vegetables; cook the tagine
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Cut the artichoke heart quarters in half lengthwise.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
- Measure the water for the couscous.
- Time the couscous.
- Measure the onion.
- Strip the parsley leaves.
- Garnish with the parsley.