NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean lamb leg

0.25 cup Chickpeas

3 tbsp Dry couscous

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Zucchini

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Ras el Hanout spice blend

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Beef bone broth

1 whole Medjool date

1 tbsp Fresh cilantro

1 tsp Lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a heavy-bottomed pot or ceramic tagine over medium-high heat.

• 2

  Season the cubed lamb leg with sea salt and black pepper, then sear in the pot until a golden-brown crust forms on all sides.

• 3

  Add the diced yellow onion, sliced carrots, and zucchini to the pot, sautéing for 5-6 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic, grated ginger, and Ras el Hanout, stirring constantly for 60 seconds to release the fragrant oils from the spices.

• 5

  Pour in the beef bone broth and add the rinsed chickpeas and the chopped Medjool date.

• 6

  Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover tightly, and simmer for 40 minutes until the lamb is fork-tender.

• 7

  While the tagine finishes, place the dry couscous in a small heat-proof bowl, cover with an equal amount of boiling water, and let sit for 5 minutes.

• 8

  Fluff the couscous with a fork and serve the warm tagine over the grains, finishing with fresh cilantro and a squeeze of lemon juice.