This is a modified version of a Moroccan-inspired recipe on a popular food delivery website. Among other things, I divided the recipe in half. As delicious as it is, the squash makes it only good for 2 days in the fridge. This is about 4 servings.
- 3/4 lb ground beef
- half of a 15-oz can diced tomatoes and juice
- 1 c couscous
- 2 cloves garlic, sliced thin
- 3/4 lb zucchini, diced
- 1/2 lemon
- 1/2 red onion, diced fine
- handful mint
- handful parsley
- 2 Medjool dates, or sub a small handful of raisins, chopped
- 1/8 c sliced almonds, roughly chopped
- 1 t ras el hanout
- 1 t turmeric
Heat 1 tablespoon of olive oil on medium heat in a 1 quart saucepan. Add half the garlic and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened and fragrant. Add 1 cup water, bring to a boil, add couscous, stirring to blend. Cover and let stand 6-8 minutes.
Heat 1 tablespoon of olive oil on medium-high in a sturdy skillet . Add the ground beef; season with salt and pepper. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Drain meat and discard the drippings. Set cooked beef aside.
Heat 1 tablespoon of olive oil to the pan at medium-high. Add the zucchini, onion, remaining garlic and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, until lightly browned and fragrant.
Add the cooked beef, tomatoes, dates and 1/2 cup of water to the pan of vegetables; season with salt and pepper. Simmer, stirring occasionally, 12 to 14 minutes, or until heated through and the liquid is slightly reduced in volume. Transfer to a serving dish.
Once the tagine has simmered for about 10 minutes, add the almonds, half of both the parsley and the mint (roughly chopping the leaves just before adding) and the juice of the lemon to the pot of cooked couscous,. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer the finished couscous to a serving dish. Garnish the tagine with the remaining parsley and mint. You’re welcome.