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 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.