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Sweet and Savoury Ground Beef and Chickpea Tagine

Sweet and Savoury Ground Beef and Chickpea Tagine

with Lemony Almond Couscous
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
760 kcal
Protein
: 
42g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Almonds
  • Gluten
  • Wheat
  • May contain traces of allergens
  • Soy
  • Sulphites
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Fish
  • Crustaceans
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 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: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Fig Spread

(May be present: Gluten, Wheat, Soy, Sulphites, Egg, Milk, Mustard, Sesame, Fish, 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: Wheat, Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Tree nuts)

Not included in your delivery

2 tsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories760 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate73 g
Sugar14 g
Dietary Fiber12 g
Protein42 g
Cholesterol90 mg
Sodium840 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • 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 Morrocan Spice Blend and 2 tsp (4 tsp) oil. Season with salt and pepper.
2
  • To an parchment-lined baking sheet, add chickpea-veggie mixture.
  • Roast in the bottom of the oven for 10 - 12 min, until chickpeas are almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet.
  • Return chickpea-veggie to the oven and roast for 6-8 min, until chickpeas are crispy.
3
  • 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.
4
  • 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.**
  • Carefully drain and discard excess fat. 
  • Add fig spread, beef broth concentrate, lemon juice, ginger-garlic puree, remaining Moroccan Spice Blend and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
  • Add chickpea-veggie mixture (from step 2), then stir to combine.
5
  • Fluff bulgur with a fork, then stir in lemon zest and half the almonds.
  • Divide couscous between plates. Top with beef.
  • Sprinkle remaining almonds over top.

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