Lamb Tagine With Couscous

By DenaK

Ingredients

• 2 teaspoons paprika
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 4 tablespoons olive oil
• 2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
• 1 medium yellow onion, thickly sliced
• 4 carrots, peeled into thin strips
• 1 clove garlic, finely chopped
• 1 tablespoon grated fresh ginger
• zest of 1/2 lemon, grated
• 1 32-ounce container low-sodium chicken broth
• 1 10-ounce box couscous
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
• 3/4 cup kalamata olives, pitted and halved

Details

Servings 6
Preparation time 50mins
Cooking time 120mins
Adapted from realsimple.com

Preparation

Step 1

Directions

In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the
oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.

Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer
to a plate.

Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb
to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir.

Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the
cilantro, parsley, and olives. Divide among individual plates.