NUTRITION

SERVINGS

INGREDIENTS

6 oz lean lamb shoulder

0.13 cup whole wheat couscous

0 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

1 clove garlic

0.5 cup low-sodium beef broth

0.5 tsp ground cumin

0.5 tsp ground ginger

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a heavy-bottomed pot, heat the olive oil over medium-high heat and brown the cubed lamb on all sides.

• 2

  Add the diced onion, sliced carrots, and minced garlic to the pot, sautéing until the vegetables begin to soften.

• 3

  Stir in the cumin, ginger, cinnamon, sea salt, and black pepper, coating the meat and vegetables in the spices.

• 4

  Pour in the beef broth, bring to a boil, then reduce heat to low and cover, simmering for 45 minutes until the lamb is tender.

• 5

  While the lamb simmers, prepare the couscous by combining it with boiling water in a separate bowl, covering for 5 minutes, then fluffing with a fork.

• 6

  Serve the lamb tagine over the fluffy couscous and garnish with freshly chopped parsley.