Carb-Wise: North African-Style Ground Beef Tagine
with Date-Studded Bulgur, Roasted Zucchini & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Breathing in these warm aromas is one way to ward off the winter chill. Inspired by North African tajines, stew-like concoctions traditionally prepared in a peaked earthenware vessel, this dish creates instant ambience. Our Red Ras el Hanout spice blend permeates the ground beef with perfumed spices, while rounds of zucchini quickly roast in the oven. Serve the fragrant meat and veg over a mound of fluffy bulgur naturally sweetened with date, and garnish with crackling almonds.
We will send you:
- 250g Ground beef
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Medjool date
- 1 Tomato
- 2 Zucchini (green, yellow or heirloom)
- 25g Sliced almonds
- 80g Bulgur
- 30ml Vegetable demi-glace
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Almonds, Wheat
You will need:
2 Medium pots
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
8 g
Sodium
150 mg
Total Carb
55 g
Sugars
14 g
Protein
35 g
Fibre
9 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. Pit and roughly chop the date. In a medium pot, combine the bulgur, date, ¾ cup water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Roast the zucchini
Meanwhile, cut the zucchini into ¼ inch rounds on an angle. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 5 to 7 min., until tender.
Mise en place
Meanwhile, grate the garlic. Medium-dice the tomato. Halve, peel and mince the shallot.
Start the tagine
In a second medium pot, heat a drizzle of oil on medium. Sauté the garlic and shallot, 30 sec. to 1 min., until fragrant. Add the tomato and remaining spices. Sauté, 2 to 3 min., until tender.
Finish the tagine
To the pot of vegetables, add the beef and demi-glace. Cook, breaking up the meat, 4 to 6 min., until the beef* is cooked through and combined; season with S&P.
Plate your dish
Divide the bulgur between your plates. Top with the zucchini and tagine. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
