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Bon Appétit

Meatball Tagine

Lamb meatballs cooked in a harissa onions red wine vinegar brined olives and served with mint and Moroccan couscous.
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon

This weeknight-friendly take on Moroccan tagine taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you’ll want to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin. If lamb isn’t your bag, feel free to swap in ground beef or chicken instead.