NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb shoulder, trimmed and cubed

0.25 tsp Extra virgin olive oil

0.5 cup Yellow onion, diced

0.5 cup Carrots, sliced

2 cloves Garlic, minced

1 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Low-sodium vegetable broth

1 tbsp Tomato paste

1 tbsp Chickpeas, rinsed and drained

0.5 tbsp Dry whole wheat couscous

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

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

• 2

  Add the cubed lamb and sear until browned on all sides, then remove the meat and set it aside on a plate.

• 3

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

• 4

  Stir in the minced garlic, cumin, ginger, cinnamon, salt, and pepper, cooking for 1 minute until highly fragrant.

• 5

  Whisk the tomato paste into the vegetable broth and pour the mixture into the pot, scraping up any browned bits from the bottom.

• 6

  Return the lamb and any accumulated juices to the pot, add the chickpeas, and bring to a gentle simmer.

• 7

  Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for 45 to 60 minutes until the lamb is fork-tender.

• 8

  While the lamb finishes, place the dry couscous in a small heat-proof bowl and pour 2 tablespoons of boiling water over it.

• 9

  Cover the couscous bowl and let it stand for 5 minutes, then fluff the grains with a fork.

• 10

  Serve the warm lamb tagine over the fluffed couscous and garnish with fresh chopped cilantro.