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; 0.13 cup Whole wheat couscous; 0.25 tbsp Extra virgin olive oil; 0.25 cup Yellow onion; 0.5 cup Carrot; 2 whole Dried apricots; 0.5 cup Beef broth; 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

Tender lamb leg simmered with aromatic Moroccan spices and sweet apricots, served over fluffy whole wheat couscous for a fragrant and savory feast.

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NUTRITION

Protein

34.3g

Fat

24.5g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb leg

0.13 cup Whole wheat couscous

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.5 cup Carrot

2 whole Dried apricots

0.5 cup Beef broth

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 extra virgin olive oil in a large pot or tagine over medium-high heat.
2
Add the cubed lamb leg and sear until browned on all sides, then remove the meat and set it aside.
3
In the same pot, sauté the diced yellow onion and sliced carrots until they begin to soften.
4
Stir in the ground cumin, ground coriander, ground cinnamon, sea salt, and black pepper, toasting for 30 seconds.
5
Return the lamb to the pot along with the chopped dried apricots and beef broth.
6
Bring the liquid to a simmer, cover the pot, and cook on low heat for 35 minutes until the lamb is tender.
7
While the lamb simmers, prepare the whole wheat couscous according to package directions and fluff with a fork.
8
Serve the warm lamb tagine over the fluffy couscous and garnish with fresh parsley.