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

Soy-Free, Dairy-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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
  • Sun Basket tomato sauce base (tomatoes - tomato paste - garlic)
  • 2 organic eggs

Chef's Tip

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. If making this dish for four people, cook the meatballs in two batches, adding more oil to the pan between batches if needed.

Ingredient IQ

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.

Nutrition per serving

Calories: 690, Protein: 43g (86% DV), Fiber: 9g (36% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 225mg (75% DV), Sodium: 560mg (23% DV), Carbohydrates: 63g (21% DV), Total Sugars: 9g, 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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

Serve

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.