NUTRITION

SERVINGS

INGREDIENTS

4 oz lean lamb leg

0.25 cup canned chickpeas

0.13 cup dry whole wheat couscous

0.25 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup zucchini

1 clove garlic

0.5 tsp fresh ginger

1 tsp Ras el Hanout

1 tbsp tomato paste

0.75 cup low-sodium beef broth

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Sauté the onion and carrots in the same pot for 5 minutes until softened.

• 4

  Stir in the garlic, ginger, Ras el Hanout, and tomato paste, cooking for 1 minute until fragrant.

• 5

  Return the lamb to the pot and add the beef broth and chickpeas.

• 6

  Cover and simmer on low heat for 35 minutes until the lamb is tender.

• 7

  Stir in the zucchini and cook for another 10 minutes.

• 8

  While the tagine simmers, prepare the couscous by soaking it in an equal volume of boiling water for 5 minutes.

• 9

  Fluff the couscous with a fork and serve the tagine on top, garnished with fresh cilantro.