Spiced Lamb & Beef Tagine
with Lemon-Garlic Couscous & Labneh
- Time25-35 mins
Tagine, a traditional North African stew, is characterized by its rich, concentrated flavors. Ours gets its delicious range from lamb and beef, tender vegetables, toasted spices (a popular blend known as ras el hanout) and caramel-sweet dates. In classic fashion, we’re serving the stew over fluffy couscous, brightened up with a bit of lemon. Dollops of creamy, cooling labneh make for a perfect finishing touch.
ozGround Lamb & Beef Blend
tspsRas El Hanout
- Large Pan
- Small Pot
- Wooden Spoon
- Cutting Board
- Prep Bowls
- Chef’s Knife
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Reduce the time it takes to zest your lemons and limes or mince your garlic into a paste—to just seconds. This is a tool that we reach for over and over again in our test kitchen. The zester-grater makes quick work of any task at hand. We use it to turn a wedge of hard cheese into a fluffy pile, create ultra light zest from citrus, and grate garlic into a fine paste. Grab it when you need fresh ginger or a touch of nutmeg. Pass it with the Parmesan at the table. Its slender body and non-slip handle allow for easy, controlled use over narrow pots and small plates.
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tips & techniques
Likely invented in North Africa between the 11th and 13th Centuries, couscous is a grain product that’s a staple in the region. Although it’s technically a type of pasta, couscous is made via a particularly unique process. Traditionally, salted water is sprinkled into a bowl of flour, then stirred to form small balls of dough, which are then rubbed between the hands to make their size uniform. (Typically, couscous granules are about 2 millimeters in diameter.) After the grains have been dried, they’re steamed—most couscous available for sale in the United States is “instant couscous”, which simply means that both of these steps have been completed before the couscous is sold, so it only takes a bit of hot water to soften the grains. Couscous is particularly delicious when enjoyed with hearty stews and sauces.
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1Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Large dice the zucchini. Pit and roughly chop the dates. Pick the mint leaves off the stems; discard the stems.
2Cook the couscous:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Stir in the couscous and 1½ cups of water; heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Add the lemon zest and the juice of 2 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.
3Start the tagine:
While the couscous cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the chard stems, zucchini and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add the tomato paste and ras el hanout; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the tomato paste is dark red.
4Add the lamb & beef:
Add the ground lamb and beef to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and cooked through.
5Finish the tagine:
Add the chard leaves, dates and 1 cup of water to the pan of vegetables and meat; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, 7 to 9 minutes, or until thickened and saucy. Remove from heat and season with salt and pepper to taste.
6Season the labneh & plate your dish:
While the tagine simmers, in a bowl, combine the labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the mint. Serve with the seasoned labneh on the side. Enjoy!