Name: Moroccan Lamb Tagine with Couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz lamb leg; 0.25 cup chickpeas; 0.25 cup couscous; 1 tsp olive oil; 0.5 cup onion; 0.5 cup carrots; 0.5 cup beef broth; 0.25 cup tomato puree; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

Slow-simmered lamb and chickpeas infused with aromatic Moroccan spices, served over fluffy couscous for a fragrant and satisfying meal.

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NUTRITION

Protein

39.3g

Fat

18.6g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

5 oz lamb leg

0.25 cup chickpeas

0.25 cup couscous

1 tsp olive oil

0.5 cup onion

0.5 cup carrots

0.5 cup beef broth

0.25 cup tomato puree

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Heat the olive oil in a large heavy-bottomed pot over medium heat.
2
Add the cubed lamb leg and sear until browned on all sides, then remove and set aside.
3
Add the diced onion and sliced carrots to the pot, sautéing until the onions are translucent.
4
Stir in the cumin, coriander, cinnamon, salt, and pepper, cooking for one minute until the spices become fragrant.
5
Return the lamb to the pot along with the tomato puree, beef broth, and rinsed chickpeas.
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.
7
While the tagine simmers, prepare the couscous by following the package instructions until fluffy.
8
Serve the lamb tagine over the couscous and garnish with freshly chopped parsley.