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, Mediterranean, Soy-Free, 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
- 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
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.
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: 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.
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.