NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean leg of lamb

0.5 cup Chickpeas

2 tbsp Whole wheat couscous

0.5 cup Low-sodium beef broth

0.5 cup Onion

0.5 cup Carrot

0.5 tsp Olive oil

1 tsp Ground cumin

1 tsp Ground coriander

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large pot over medium-high heat.

• 2

  Season the cubed lamb with sea salt and black pepper, then brown the meat on all sides in the pot.

• 3

  Add the diced onion, carrot, and garlic to the pot, sautéing until the vegetables begin to soften.

• 4

  Stir in the ground cumin, coriander, and cinnamon, coating the lamb and vegetables in the spice blend.

• 5

  Pour in the beef broth and add the chickpeas, bringing the mixture to a gentle simmer.

• 6

  Cover and reduce heat to low, cooking for 30 minutes until the lamb is tender.

• 7

  While the lamb simmers, prepare the couscous by combining it with 2 tablespoons of boiling water in a small bowl, covering for 5 minutes.

• 8

  Fluff the couscous with a fork and serve the lamb tagine over the grains, garnished with fresh cilantro.