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

Dairy-Free, Soy-Free, Mediterranean, Spicy

2 Servings, 690 Calories/Serving

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.

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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
  • 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

Nutrition per serving

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.


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, 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 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.
In a large bowl, combine the ground lamb and 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 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.
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 tomato sauce base and 1½ cups [2½ cups] water, season with salt and pepper, and bring to a boil. 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.


Transfer the couscous to individual bowls and top with the lamb 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.