NUTRITION

SERVINGS

INGREDIENTS

5 oz lean lamb leg

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup carrots

0.25 cup canned chickpeas

2 whole dried apricots

1 tbsp tomato paste

0.5 cup low-sodium beef broth

1 tsp ras el hanout spice blend

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked whole wheat couscous

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the lean lamb leg into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Sear the lamb cubes until browned on all sides, then remove from the pot and set aside on a plate.

• 4

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

• 5

  Stir in the tomato paste, ras el hanout, and ground cinnamon, cooking for 1 minute until the spices are fragrant.

• 6

  Return the lamb to the pot along with the beef broth, chopped dried apricots, and rinsed chickpeas.

• 7

  Bring the liquid to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the lamb is fork-tender.

• 8

  While the tagine finishes, fluff the pre-cooked whole wheat couscous with a fork and place it in a shallow serving bowl.

• 9

  Spoon the lamb tagine and its flavorful sauce over the couscous and garnish with fresh chopped cilantro before serving.