Moroccan lamb tagine with artichokes, tomato-poached eggs, and couscous
Mediterranean, Soy-Free, Dairy-Free
30 – 45 Minutes
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
- Sun Basket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
- Sun Basket tomato sauce base (tomatoes - tomato paste - fresh garlic)
- 2 organic eggs
Before shaping and cooking the meatballs, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan with a bit of oil over medium-high heat on the stovetop.
Baharat, the Arabic word for “spices,” is a blend that typically includes coriander, cumin, black pepper, and cardamom. It’s commonly used in Middle Eastern cooking for everything from roasted meats and stews to salads and marinades.
Calories: 630, Protein: 43g (86% DV), Fiber: 11g (44% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 225mg (75% DV), Sodium: 330mg (14% DV), Carbohydrates: 64g (21% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.