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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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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