Rock the Kasbah Dinner Tagine and Couscous with Fruit and Nuts GROCERY LIST AND PREP TIPS



• 2 onions

• 1 head garlic

• 1.75 lbs. (approx.) lamb, chicken, beef, or vegetarian meat substitute

• 2 tbsp. canola or vegetable oil

• 1 small bunch parsley (optional)

Optional: fresh mint and black tea



1. Chop the parsley.

2. Mince the garlic; dice the onion.

3. Cut the lamb into cubes, pat dry and set aside.

4. Brown and simmer the lamb.

5. Prepare couscous.

6. Serve with harissa.

7. Make some tea, with a sprig of fresh mint as it brews.

• Estimated prep and cook time: 50-60 minutes

• Meal can be divided in half to serve 2 instead of 4

• Tbsp. = tablespoon

• Tsp. = teaspoon



Rock the Kasbah Green Olive and Lemon Tagine


• 1 medium onion

• 6 small cloves garlic

• 2 tbsp. canola or vegetable oil

• 1.75 lbs. lamb, chicken, or beef cut into bite-sized chunks. (For a vegetarian option try equal amount of carrots and squash or seitan or similar meat substitute)

• 1 generous pinch of black pepper and salt

• 1 heaping tbsp. Mediterranean Gourmet Ras-el-Hanout

• 2/3 of the olives and all the lemon from Mediterranean Gourmet Olives in Lemon and Brine

• 1/3 cup chopped parsley (optional) 



1. Dice the onion and mince the garlic.

2. Heat oil in a Dutch oven or large saucepan. Sear lamb on medium-high heat.

3. Remove lamb from pan and set aside.

4. Add the onions and garlic to the pan and sauté until clear, about 5-10 minutes. If the onions stick, add tbsp. of water.

5. Add Ras-el-Hanout and stir well. Add the olives and lemon rind and 2 cups of water and bring to a boil.

7. Reduce to a simmer, add lamb cover and cook for 40 minutes (30 minutes for chicken /vegetables), stirring occasionally.

8. Remove the lamb to a serving plate and turn the heat up and bring the remaining liquid to a boil. After 10 minutes spoon the remaining onions, olives and lemon over the lamb. Garnish with parsley if using.

Rock the Kasbah Couscous With Fruit and Nuts


• 2 cups water

• 2 tbsp. canola or vegetable oil

• 2 cups Wholesome Kitchen Whole Grain Couscous with Fruit and Nut

• 1 tsp. Mediterranean Gourmet Ras-el-Hanout

• 1/3 cup chopped parsley (optional)

• Salt and pepper


1. Boil water in saucepan, add oil.

2. Stir in the couscous, Ras-el-Hanout and pepper.

3. Cover the pan, remove it from the heat and let the couscous rest for 10 minutes. Fluff with a fork.

5. Garnish with chopped parsley, if using.

6. Serve alongside tagine with harissa for extra heat.

Better Balsamic Marinade

We’ve heard folks love the Balsamic Pecan Vinegar in their October box. This exquisite Argentine vinegar is created by the artisans at La Cocina del Vino with varietal wine vinegars infused with Pecan Nut extract and then fermented for four years in oak barrels.

What else can you use it for? How about a simple marinade for superb chicken?

  • 1/4 cup balsamic vinegar
  • 1 teaspoon chimichurri
  • 1 teaspoon paprika salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  1. Whisk it all together and combine with chicken.
  2. Marinate 4-24 hours
  3. Come home the next day to delicious chicken that’ll be great grilled or baked at 400 degrees F for 45 minutes (for bone-in) or until an internal temperature of 165 degrees F is reached. 

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