NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb shoulder, trimmed and cubed

0.25 cup Chickpeas, canned and rinsed

1 tbsp Whole wheat couscous, dry

0.5 medium Yellow onion, diced

1 medium Carrot, sliced

2 cloves Garlic, minced

1 tsp Ginger, grated

1 tsp Ras el Hanout spice blend

1 tbsp Tomato paste

0.75 cup Beef broth, low sodium

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Season the cubed lamb shoulder with sea salt and black pepper.

• 2

  Heat avocado oil in a heavy-bottomed pot or tagine over medium-high heat and sear the lamb until browned on all sides, then remove and set aside.

• 3

  In the same pot, add the diced onion and sliced carrot, sautéing for 5 minutes until the onion is translucent.

• 4

  Stir in the minced garlic, grated ginger, Ras el Hanout, and tomato paste, cooking for 1 minute until highly aromatic.

• 5

  Return the lamb to the pot and add the chickpeas and beef broth, bringing the mixture to a gentle boil.

• 6

  Reduce heat to low, cover, and simmer for 45-60 minutes or until the lamb is fork-tender.

• 7

  While the lamb simmers, prepare the couscous by placing the dry grains in a small bowl and covering with 3 tablespoons of boiling water; cover and let sit for 5 minutes, then fluff with a fork.

• 8

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