Spiced Double Ground Beef and Chickpea Tagine
with Lemony Almond Couscous- Wheat
- Almonds
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Fish
- Crustaceans
- Tree nuts
Ingredients: Ground beef • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Zucchini • Sweet bell pepper • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Almonds • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
500 g
Ground Beef
½ unit(s)
Chickpeas
(May be present: Gluten, Wheat)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 unit(s)
Beef Broth Concentrate
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
0.13 tsp
Sugar*
2 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Core, then cut pepper into 1/2-inch pieces.
- In a large bowl, toss together chickpeas, zucchini, peppers, half the Moroccan Spice Blend and 2 tsp (4 tsp) oil. Season with salt and pepper.
- To a parchment-lined baking sheet, add chickpea-veggie mixture.
- Roast in the top of the oven for 10 - 12 min, until chickpeas are almost crispy.
- Stir, then return chickpea-veggie mixture to the oven and roast for 6-8 min, until chickpeas are crispy.
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer to a plate.
- Once water is boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Reheat the same pan over medium-high.
- When hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Work in batches, if necessary.
- Carefully drain and discard excess fat.
- Add fig spread, beef broth concentrate, ginger-garlic puree, remaining Moroccan Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- In a small bowl, combine lemon juice, lemon zest, 1/8 tsp (1/4 tsp) sugar and 1/8 tsp (1/4 tsp) salt.
- Fluff couscous with a fork, then stir in lemon mixture and half the almonds.
- Divide couscous between plates. Top with beef and chickpea-veggie mixture.
- Sprinkle remaining almonds over top.
If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
