Lamb & Beef Tagine with Swiss Chard, Date Molasses & Whole Wheat Couscous

Lamb & Beef Tagine

with Swiss Chard, Date Molasses & Whole Wheat Couscous

30 MIN
4 Servings
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From the Test Kitchen

Nothing completes a warming, hearty stew like a cooling sauce of seasoned Greek yogurt. The yogurt sauce diffuses in the heat of the stew, filling the dish with rich, creamy flavor. In this tagine, a Moroccan meal traditionally served over couscous, you’ll top the stew (made with Swiss chard, lamb, beef and aromatics) with a deliciously-flavored yogurt sauce prepared with olive oil and ras el hanout, a fragrant North African spice mix.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Lamb & Beef Tagine with Swiss Chard, Date Molasses & Whole Wheat Couscous
Title
  • 1 lb Ground Lamb & Beef Blend
  • 1 cup Whole Wheat Couscous
  • ½ cup Greek Yogurt
  • 3 cloves Garlic
  • 1 bunch Swiss Chard
  • 1 Yellow Onion
  • 1 bunch Mint
  • 1 large bunch Cilantro
  • 3 Tbsps Beef Demi-Glace
  • 2½ Tbsps Date Molasses
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Ras El Hanout
  • ½ cup Dried Currants
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Remove and discard the chard stems; roughly chop the leaves. Pick the cilantro and mint leaves off the stems; discard the stems.

Cook the couscous:
2 Cook the couscous:

In a medium pot, heat 1 ¼ cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous. Remove from heat. Cover and let stand for 5 to 7 minutes, or until the water has been completely absorbed. Fluff the finished couscous with a fork. Transfer to a serving dish and set aside in a warm place.

Brown the lamb & beef:
3 Brown the lamb & beef:

While the couscous cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the browned lamb and beef to a plate, leaving any browned bits (or fond) in the pan.

Cook the aromatics:
4 Cook the aromatics:

Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic, onion and all but a pinch of the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the tomato paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant and dark red.

Finish the tagine:
5 Finish the tagine:

Add 2 cups of water to the pan of aromatics. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until well combined. Stir in the chard, currants, beef demi-glace, date molasses and browned lamb and beef; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Transfer to a serving dish.

Make the yogurt sauce & serve your dish:
6 Make the yogurt sauce & serve your dish:

While the tagine simmers, in a medium bowl, combine the yogurt, remaining ras el hanout and a drizzle of olive oil; season with salt and pepper to taste. Garnish the cooked couscous and finished tagine with the mint and cilantro. Serve with the yogurt sauce on the side. Enjoy!

Tips from Home Chefs

Lamb & Beef Tagine

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Remove and discard the chard stems; roughly chop the leaves. Pick the cilantro and mint leaves off the stems; discard the stems.

2 Cook the couscous:

In a medium pot, heat 1 ¼ cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous. Remove from heat. Cover and let stand for 5 to 7 minutes, or until the water has been completely absorbed. Fluff the finished couscous with a fork. Transfer to a serving dish and set aside in a warm place.

Cook the couscous:
Brown the lamb & beef:
3 Brown the lamb & beef:

While the couscous cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the browned lamb and beef to a plate, leaving any browned bits (or fond) in the pan.

4 Cook the aromatics:

Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic, onion and all but a pinch of the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the tomato paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant and dark red.

Cook the aromatics:
Finish the tagine:
5 Finish the tagine:

Add 2 cups of water to the pan of aromatics. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until well combined. Stir in the chard, currants, beef demi-glace, date molasses and browned lamb and beef; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Transfer to a serving dish.

6 Make the yogurt sauce & serve your dish:

While the tagine simmers, in a medium bowl, combine the yogurt, remaining ras el hanout and a drizzle of olive oil; season with salt and pepper to taste. Garnish the cooked couscous and finished tagine with the mint and cilantro. Serve with the yogurt sauce on the side. Enjoy!

Make the yogurt sauce & serve your dish:
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