Second Spin, Country 118: Morocco [International Food]

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey is leaner, while ground lamb is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro offers a fresh flavor, while spinach is more economical.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Crushed tomatoes can be lower in sugar and are usually less expensive.

Soak the finely chopped onion in lemon juice for 5 minutes to pickle it.

In a large bowl, combine the onion and lemon juice mixture with couscous, carrot, olives, preserved lemons, olive oil, cinnamon, cumin, ground ginger, and parsley. Toss together and season with salt and pepper. Cover until ready to serve.

In another large bowl, mix the ground lamb with 1 tablespoon of cumin, 1 tablespoon of paprika, and salt and pepper until evenly combined.

Form the lamb mixture into 12 to 15 balls, about 1 ounce each, and chill until ready to use.

Heat a tagine or a 6-quart Dutch oven over medium-high heat. Add butter and olive oil until foaming, then add garlic and onion, cooking until soft, about 5 minutes.

Stir in the remaining cumin, paprika, chili flakes, ginger, saffron, and bay leaf, cooking until fragrant for about 2 minutes.

Add the crushed tomatoes and cook, stirring until the sauce is slightly reduced, about 10 minutes.

Add the lamb meatballs, cover, and cook until cooked through, about 10 minutes.

Uncover and crack the eggs over the top, arranging olives around the eggs. Cover and cook until the whites are set and yolks are slightly runny, about 8 minutes.

Uncover and dress with chopped parsley. Serve the lamb tagine and couscous salad family-style.

Cooking Techniques

Equipment Needed

Spice Level: