NUTRITION

SERVINGS

INGREDIENTS

7 oz Lean leg of lamb

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Zucchini

2 tbsp Chickpeas

0.25 cup Low-sodium beef broth

1 tbsp Tomato paste

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked whole wheat couscous

1 tbsp Fresh cilantro

PREPARATION

• 1

  Trim the lean leg of lamb and cut into 1-inch cubes.

• 2

  Heat the olive oil in a large skillet or tagine over medium-high heat and sear the lamb until browned on all sides.

• 3

  Add the diced yellow onion and sauté for 3 minutes until softened.

• 4

  Stir in the cumin, coriander, cinnamon, ginger, sea salt, and black pepper, coating the meat thoroughly.

• 5

  Add the tomato paste and beef broth, stirring to scrape up any browned bits from the bottom of the pan.

• 6

  Add the sliced carrots, cover, and reduce heat to low, simmering for 20 minutes.

• 7

  Stir in the zucchini and chickpeas, then cover and cook for another 10 minutes until the vegetables are tender.

• 8

  Serve the lamb and vegetable mixture over the warm couscous and garnish with fresh cilantro.