Moroccan tagine with sweet potatoes, couscous and parsley salad

Ingredients for 1 servings:

• 60 g shallot(s)
• ¼ bunch parsley
• 2 sprigs of mint, fresh
• 150 g tartar
• 1 tsp Ras el Hanout
• some sea salt and pepper, black
• 1 piece(s) ginger, approx. 1 – 2 cm
• 1 piece(s) turmeric, approx. 1 – 2 cm
• ½ red chili pepper(s)
• 250 g sweet potatoes
• 1 tsp rapeseed oil
• 200 ml water
• 250 g tomatoes, chopped from the can
• ½ lemon(s), juice
• 1 lemon(s), organic, quartered
• 40 g couscous
• ½ bunch parsley
• 100 g tomatoes
• 100 g cucumber(s)
• ½ lemon(s), juice
• 50 g onion(s)
• 1 tbsp olive oil
• some sea salt and pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

for meta type beta

Peel the shallots and finely dice. Then, sauté half of the shallots in a non-stick pan until translucent and set aside. Wash and finely chop the parsley and mint. Now place the tartare in a large bowl. Add the sautéed shallots, herbs, ras el hanout, salt, and pepper to the minced meat and mix everything well. Then form into walnut-sized meatballs. Peel the ginger and turmeric and finely dice. Wash the chili pepper and dice it into small cubes. Peel the sweet potatoes and cut them into bite-sized pieces. Heat 1 teaspoon of oil in the tagine or a cast-iron pot over low heat and sauté the other half of the shallots, the ginger, turmeric, and chili for about 3 minutes until translucent. Then add 200 ml of water and the diced tomatoes to the tagine. Bring the liquid to a boil, cover, and simmer for about 5 minutes. After 5 minutes, add the sweet potato cubes to the sauce, cover, and simmer for another 10 minutes. Then add the meatballs to the sauce, cover, and simmer for another 10 minutes. Season with salt and lemon juice and garnish with lemon quarters. Prepare the couscous as a side dish according to the package instructions. For the parsley salad, wash and dry the parsley, and chop it finely with a mincing knife. Wash the tomato and cucumber, peel the cucumber, and dice both very finely, along with the onions. Mix together a marinade with the lemon juice, oil, salt, and pepper. Then stir in the diced tomatoes, cucumber, and onion. Only stir in the parsley just before serving, otherwise it will wilt too much.