NUTRITION

SERVINGS

INGREDIENTS

6.5 oz lamb leg

1 tbsp dry pearl couscous

1 tbsp canned chickpeas

0.5 medium carrot

0.25 medium yellow onion

1 medium garlic clove

0.5 tsp fresh ginger

1 tsp ras el hanout

1 tsp tomato paste

0.5 cup beef broth

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a small pot over medium-high heat and sear the cubed lamb leg until browned on all sides.

• 2

  Remove the lamb and add the diced onion, sliced carrot, minced garlic, and ginger to the pot, sautéing until fragrant.

• 3

  Stir in the ras el hanout and tomato paste, cooking for 1 minute to toast the spices.

• 4

  Return the lamb to the pot along with the beef broth and chickpeas, then reduce heat to low and simmer for 25 minutes.

• 5

  While the tagine simmers, boil the pearl couscous in a separate small pot of water for 8-10 minutes until tender, then drain.

• 6

  Season the tagine with sea salt and black pepper, then serve the lamb and vegetables over the couscous, garnished with fresh cilantro.