NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Lamb leg

0.5 tsp Olive oil

0.5 cup Yellow onion

1 medium Carrot

0.5 cup Zucchini

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Ras el hanout

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tomato paste

0.5 cup Chicken bone broth

2 whole Dried apricots

2 tbsp Canned chickpeas

0.15 cup Whole wheat couscous

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  In the same pot, add the diced onion, sliced carrot, and diced zucchini, sautéing for 5 minutes until softened.

• 4

  Stir in the minced garlic, grated ginger, ras el hanout, cinnamon, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Add the tomato paste and stir to coat the vegetables, then pour in the chicken bone broth.

• 6

  Return the lamb to the pot and add the chopped dried apricots and chickpeas.

• 7

  Cover and simmer on low heat for 45 to 60 minutes until the lamb is tender and the sauce has thickened.

• 8

  While the tagine simmers, prepare the whole wheat couscous by soaking it in boiling water or broth according to package directions.

• 9

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