NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lean leg of lamb

0.33 cup Cooked chickpeas

0.25 cup Cooked whole wheat couscous

0.25 cup Yellow onion

1 tsp Garlic

0.5 tsp Fresh ginger

0.5 cup Low-sodium chicken bone broth

2 whole Dried apricots

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a heavy-bottomed pot or tagine over medium-high heat.

• 2

  Season the cubed lamb with sea salt and black pepper, then sear in the pot until browned on all sides.

• 3

  Add the diced yellow onion, minced garlic, and fresh ginger to the pot, sautéing until the onion is translucent.

• 4

  Stir in the ground cumin, coriander, cinnamon, and turmeric, tossing the lamb to coat it thoroughly in the aromatic spice blend.

• 5

  Pour in the chicken bone broth, chickpeas, and chopped dried apricots, bringing the mixture to a gentle boil.

• 6

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

• 7

  Place the cooked couscous in a bowl and top with the lamb tagine, finishing with a garnish of fresh chopped cilantro.