Aromatic Saffron Couscous with Fragrant Lamb and Apricots

Ingredients

• 2 cups couscous
• 1 teaspoon saffron threads
• 1 pounds lamb shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 cup dried apricots, halved
• 3 cups chicken broth
• 1 cup almonds, toasted and sliced
• 2 tablespoons fresh mint, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a small bowl, steep saffron threads in 1/4 cup of hot water for about 10 minutes.
2. 02
   In a large pot, heat olive oil over medium heat. Add the lamb cubes and brown them on all sides. Remove lamb and set aside.
3. 03
   In the same pot, add chopped onion and garlic. Sauté until the onion is translucent and fragrant.
4. 04
   Stir in ground cumin, coriander, and cinnamon, cooking for 1-2 minutes until the spices are aromatic.
5. 05
   Return lamb to the pot, add chicken broth, saffron water, and dried apricots. Bring to a boil, then reduce heat, cover, and simmer for 1 hour or until lamb is tender.
6. 06
   Meanwhile, prepare the couscous by bringing 2 cups of water to a boil. Stir in couscous and a pinch of salt, cover, and let sit off the heat for 5 minutes. Fluff with a fork.
7. 07
   Stir toasted almonds and chopped mint into the couscous.
8. 08
   Season the lamb stew with salt and pepper to taste.
9. 09
   Serve the lamb stew over a bed of saffron couscous, garnished with additional mint and almonds if desired.