Aromatic Saffron and Almond Couscous with Spiced Lamb and Apricots

Ingredients

• 1 pound lamb shoulder, cut into cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1 cup couscous
• 1 cup slivered almonds, toasted
• 1 cup dried apricots, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, mix the cumin, coriander, cinnamon, and cardamom. Add the lamb cubes and coat them evenly with the spice mixture.
2. 02
   Heat olive oil in a large pot over medium-high heat. Add the spiced lamb and brown on all sides, about 6-8 minutes. Remove the lamb and set aside.
3. 03
   In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent, approximately 5 minutes.
4. 04
   Return the lamb to the pot and add the chicken broth, chopped apricots, salt, and black pepper. Bring to a simmer, cover, and cook for 45-50 minutes until the lamb is tender.
5. 05
   In a separate pot, bring 1 1/2 cups of water to a boil. Add the saffron with its soaking water, then stir in the couscous. Remove from heat, cover, and let sit for 5 minutes.
6. 06
   Fluff the couscous with a fork and stir in the toasted almonds.
7. 07
   To serve, spoon the saffron and almond couscous onto a serving platter and top with the spiced lamb and apricots.