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, Spicy, No Added Sugar, Protein Plus
2 Servings, 660 Calories/Serving
Capturing the flavors of Morocco is no easy feat. But thanks to our award-winning chefs, we’ve created a savory meatball tagine with poached eggs simmered in a richly spiced tomato sauce.
In your bag
- 10 ounces ground lamb
- ½ cup couscous
- Your choice of protein
- 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 (tomatoes - onions - garlic - olive oil - salt - spices)
- 2 organic eggs
Calories 660, Total Fat 34g (44% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 680mg (30% DV), Total Carb. 60g (22% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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
In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1½ teaspoons [1 TBL] butter (from your pantry), 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. Meanwhile, prepare the meatballs.
Make the meatballs
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the ground meat 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 are browning, prepare the remaining ingredients.
Prep the remaining ingredients
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Cut the artichokes in half lengthwise.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Cook the tagine
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 and 1½ cups [2½ cups] water and season with salt and pepper. Bring to a boil, then 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  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 tagine and eggs. Garnish with the parsley and serve.
- Measure the water for the couscous.
- Time the couscous.
- Measure the onion.
- Strip the parsley leaves.
- Garnish with the parsley.