Fiery Moroccan Spiced Lamb Tagine with Apricot and Almond Couscous

Ingredients

• 2 pounds lamb shoulder, cut into 2-inch cubes
• 2 tablespoons olive oil
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 cup chickpeas, cooked
• 1 cup diced tomatoes, canned
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1 cup almonds, toasted and chopped
• 1 cup fresh cilantro, chopped
• salt and pepper

• 2 cups couscous
• 1 cup vegetable broth, heated
• 1 cup dried apricots, chopped
• 1 cup almonds, toasted and chopped
• 1 cup fresh mint, chopped
• 1 tablespoon olive oil

Method

1. 01
   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown on all sides. Remove and set aside.
2. 02
   In the same pot, add onions and sauté until golden brown. Add garlic, cumin, coriander, cinnamon, paprika, and cayenne. Stir for 2 minutes until fragrant.
3. 03
   Return lamb to the pot. Add chickpeas, tomatoes, and chicken broth. Bring to a simmer, cover, and let cook for about 1.5 hours until the lamb is tender.
4. 04
   Stir in dried apricots and almonds. Simmer for an additional 15 minutes. Season with salt and pepper to taste.
5. 05
   For the couscous, combine couscous, vegetable broth, olive oil, and a pinch of salt in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
6. 06
   Mix in chopped apricots, almonds, and fresh mint into the couscous. Serve alongside the lamb tagine, garnished with fresh cilantro.