NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean leg of lamb

0.25 cup Canned chickpeas

2 tbsp Whole wheat couscous

0.5 cup Yellow onion

1 medium Carrot

0.5 cup Low-sodium beef broth

0.5 tsp Olive oil

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.13 tsp Ground cinnamon

0.13 tsp Ground ginger

0.13 tsp Turmeric

0.25 tsp Sea salt

0.13 tsp Black pepper

1 whole Dried apricot

1 tbsp Fresh cilantro

PREPARATION

• 1

  Trim any visible fat from the lamb leg and cut into 1-inch cubes. Season with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat. Brown the lamb cubes on all sides, then remove and set aside.

• 3

  In the same pot, add the diced yellow onion and sliced carrot. Sauté for 4-5 minutes until the onion is translucent.

• 4

  Stir in the cumin, coriander, cinnamon, ginger, and turmeric, cooking for 1 minute until highly aromatic.

• 5

  Return the lamb to the pot and add the beef broth, drained chickpeas, and the finely chopped dried apricot.

• 6

  Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes until the lamb is very 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.