NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean lamb leg

0.25 cup Canned chickpeas

0.25 cup Whole wheat couscous

0.5 cup Water

0.5 cup Beef bone broth

0.25 cup Carrots

0.25 cup Yellow onion

0.25 tsp Olive oil

1 tsp Ras el hanout

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and carrots to the pot, sautéing for 3-4 minutes until the vegetables begin to soften.

• 3

  Stir in the ras el hanout, sea salt, and black pepper, coating the meat and vegetables evenly with the spices.

• 4

  Pour in the beef bone broth and canned chickpeas, bring to a boil, then reduce heat and simmer covered for 20 minutes.

• 5

  While the tagine simmers, bring the water to a boil in a small saucepan, then stir in the couscous and remove from heat.

• 6

  Cover the couscous and let it sit for 5 minutes before fluffing it with a fork.

• 7

  Serve the spiced lamb tagine over the bed of fluffy couscous and garnish with freshly chopped cilantro.