Ingredients

Ingredients

• 10 oz Ground Lamb & Beef Blend
• 3/4 c Couscous
• 4 Garlic
• 1 Lemon
• 1 Zucchini
• 1/2 Swiss Chard
• 1 Mint
• 3 Medjool Dates
• 2 tbsp Tomato Paste
• 2 tsp Ras El Hanout
• 1/4 c Labneh Cheese

Instructions

Instructions

1

Prepare 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.

2

Cook 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.

3

Start 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.

4

Add 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.

5

Finish 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.

6

Season 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!