Name: Moroccan Lamb Tagine with Couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean lamb leg; 1 tsp Olive oil; 0.25 cup Whole wheat couscous; 0.25 cup Yellow onion; 0.5 cup Carrots; 0.5 cup Low-sodium beef broth; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tbsp Sliced almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Moroccan Lamb Tagine with Couscous

Lean lamb leg slow-simmered with aromatic Moroccan spices and carrots, served over fluffy whole wheat couscous for a fragrant and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.5g

Fat

23.8g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean lamb leg

1 tsp Olive oil

0.25 cup Whole wheat couscous

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Low-sodium beef broth

1 tsp Ground cumin

1 tsp Ground coriander

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Sliced almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the cubed lamb leg until a golden crust forms on all sides.
2
Add the diced onion and carrots to the pot, sautéing for 5 minutes until the vegetables begin to soften and become fragrant.
3
Stir in the ground cumin, coriander, cinnamon, sea salt, and black pepper, ensuring the meat and vegetables are evenly coated in the spices.
4
Pour in the beef broth and bring the liquid to a gentle boil before reducing the heat to low.
5
Cover the pot with a tight-fitting lid and simmer for 30 minutes until the lamb is fork-tender and the sauce has thickened.
6
While the lamb simmers, prepare the couscous by soaking it in boiling water for 5 minutes, then fluff with a fork and serve the tagine over the top garnished with cilantro and almonds.