Spiced Lamb & Beef Tagine w/ Lemon-Garlic Couscous & Labneh

• servings: 2
• active time: 25-35 minutes
• total time: 40-50 minutes

Ingredients

10 Oz Ground Lamb & Beef Blend (or just Lamb)

3/4 Cup Small Yellow Cous cous

4 Cloves Garlic

1 Lemon

1 Zucchini

1/2 Bunch Swiss or Rainbow Chard

1 Bunch Mint

3 Medjool Dates

2 Tablespoons Tomato Past

2 Teaspoons Ras El Hanout

1/4 Cup Labneh Cheese

Directions

Prepare the Ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Use a zester to yield 2 teaspoons of lemon zest. 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.

Cook the Couscous:

(These are Blue Apron's instructions, but I followed the instructions for timing and water based on packaging). 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 1 1/2 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.

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.

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.

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.

Season the Labneh & Plate:

While the tagine simmers, in a bowl, combine the labneh and the juice of t he remaining lemon wedges; season with salt and pepper to taste. Divide the cooked couscous between 2 dishes. Top with finished Tagine. Garnish with the mint. Serve with the seasoned labneh on the side.