Target: 6 × 4 inches · landscape

Moroccan Kefta Tagine with Couscous

65 min · 4 servings

Ingredients

□ 1 lb ground lamb

□ 1 lb ground beef

□ 1 small yellow onion, grated and squeezed dry

□ 3 garlic cloves, finely grated

□ 1/4 cup chopped cilantro

□ 1 tsp ground cumin

□ 1 tsp paprika

□ 1/2 tsp ground coriander

□ 1/4 tsp ground cinnamon

□ 2 tsp kosher salt

□ 1/2 tsp ground black pepper

□ 2 tbsp olive oil

□ 1 medium yellow onion, finely diced

□ 2 garlic cloves, minced

□ 1 tbsp tomato paste

□ 1 can (28 oz) crushed tomatoes

□ 1 cup water

□ 4 large eggs

□ 1 1/2 cups couscous

□ 1 1/2 cups water for couscous

□ 1 tbsp unsalted butter

□ 1/4 cup chopped flat-leaf parsley

□ 4 pita breads

1. Toast pita wedges in a dry skillet until crisp. Mix lamb, beef, grated onion, garlic, cilantro, spices, salt, and pepper; shape into meatballs.

2. Brown meatballs in olive oil and set aside. Soften diced onion, then cook minced garlic and tomato paste until fragrant.

3. Add crushed tomatoes, water, and salt; return kefta and simmer covered. Pour boiling water over couscous, cover, then fluff with butter.

4. Make wells in the sauce, add eggs, cover, and cook until whites are set and yolks remain soft.

5. Add parsley; serve kefta, sauce, and eggs over couscous with pita chips for scooping.

Cook’s note: Keep the sauce at a gentle simmer so the meatballs stay tender and the eggs set softly.