Apricot and Lamb Tagine

By contessawannabe

Ingredients

• Tagine:
• 2 cups diced onion (about 1 large)
• 1/2 cup orange juice
• 1/2 cup less-sodium beef broth
• 1 tablespoon grated lemon rind
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
• 2 (3-inch) cinnamon sticks
• 1 (6-ounce) package dried apricots, halved
• Remaining ingredients:
• 4 cups cooked couscous
• 1/4 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

Preparation

Step 1

To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.

Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.