NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean lamb leg, cubed

0.25 cup Canned chickpeas, rinsed

0.25 cup Dry couscous

1 tsp Extra virgin olive oil

0.5 cup Low-sodium vegetable broth

0.5 medium Yellow onion, diced

1 medium Carrot, sliced

1 clove Garlic, minced

0.5 tsp Ground ginger

1 tsp Ras el hanout spice blend

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Dried apricots, chopped

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

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

• 2

  Add the diced onion and sliced carrot, sautéing for 5 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic, ground ginger, and ras el hanout, cooking for 1 minute until fragrant.

• 4

  Pour in the vegetable broth and add the chickpeas and chopped dried apricots, then season with sea salt and black pepper.

• 5

  Reduce the heat to low, cover the pot, and simmer for 45 minutes until the lamb is tender and the sauce has thickened.

• 6

  While the tagine simmers, prepare the couscous by combining the dry grains with 0.25 cup boiling water in a covered bowl for 5 minutes.

• 7

  Fluff the couscous with a fork and serve the lamb tagine over the grains, garnished with fresh cilantro.