NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb leg

0.13 cup whole wheat couscous

0.5 cup low-sodium beef broth

0.5 cup carrots

0.5 cup zucchini

0.25 cup yellow onion

0.25 tsp olive oil

1 tsp ground cumin

0.5 tsp ground ginger

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Trim any excess fat from the lamb leg and cut into 1-inch cubes.

• 2

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

• 3

  Season the lamb with sea salt and black pepper, then sear in the pot until browned on all sides.

• 4

  Add the diced onion, carrots, and minced garlic to the pot, sautéing for 3-4 minutes until the vegetables begin to soften.

• 5

  Stir in the ground cumin, ginger, and cinnamon, tossing the meat and vegetables to ensure they are evenly coated in spices.

• 6

  Pour in the beef broth and bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 35 minutes.

• 8

  Add the diced zucchini to the pot, cover again, and continue simmering for another 10 minutes until the lamb is tender.

• 9

  While the tagine finishes, prepare the couscous by placing it in a small bowl and pouring 0.25 cup of boiling water over it; cover and let sit for 5 minutes before fluffing with a fork.

• 10

  Spoon the lamb tagine and its aromatic sauce over the fluffy couscous and serve immediately.