Moroccan Lamb Tagine with Chickpeas and Apricots

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 28oz can crushed tomatoes
• 1 15oz can chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 cup vegetable broth
• 2 tbsp olive oil
• 2 cups couscous
• 1/4 cup parsley, chopped

Instructions

1. 1

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

2. 2

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