NUTRITION

SERVINGS

INGREDIENTS

6 oz lean lamb leg

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 clove garlic

1 tbsp harissa paste

0.5 cup carrots

1 cup zucchini

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked couscous

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed lamb leg, sea salt, and black pepper, searing the meat until it is browned on all sides.

• 3

  Stir in the diced yellow onion and minced garlic, cooking for 3 minutes until the onion is translucent.

• 4

  Add the harissa paste and sliced carrots, stirring well to ensure the lamb and vegetables are evenly coated in the spice.

• 5

  Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to low.

• 6

  Cover the pot and simmer for 15 minutes, then add the diced zucchini and continue to simmer for another 10 minutes.

• 7

  Once the lamb is tender and the sauce has thickened, serve the tagine over the fluffy cooked couscous and garnish with fresh cilantro.