NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg

1 tbsp Harissa paste

0.5 tbsp Olive oil

0.5 cup Yellow onion

1 clove Garlic

0.5 cup Carrots

0.5 cup Zucchini

0.5 cup Beef broth

2 whole Dried apricots

0.25 cup Couscous

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.13 tsp Ground cinnamon

0.25 cup Water

PREPARATION

• 1

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the cubed lamb seasoned with sea salt and black pepper until browned on all sides.

• 2

  Add the diced yellow onion, minced garlic, and sliced carrots to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 3

  Stir in the harissa paste, ground cumin, and ground cinnamon, ensuring the lamb and vegetables are thoroughly coated in the aromatic spices.

• 4

  Pour in the beef broth and add the chopped dried apricots, then bring the mixture to a gentle boil before reducing the heat to low.

• 5

  Cover the pot and simmer for 20 minutes, adding the diced zucchini during the final 5 minutes of cooking to maintain its texture.

• 6

  In a separate small saucepan, bring the water to a boil, stir in the couscous, cover, and remove from heat to let it steam for 5 minutes.

• 7

  Fluff the couscous with a fork and serve the spicy lamb tagine directly over the grains for a complete, flavorful meal.