Moroccan Lamb Tagine with Apricot Couscous

Ingredients

• 2 pounds lamb shoulder, cubed
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon saffron threads
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 cup dried apricots, chopped
• 2 cups couscous
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil

Instructions

1. 1

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

2. 2

   Add the cubed lamb and brown on all sides, about 5 minutes total. Remove the lamb from the pot and set aside.