Moroccan Lamb Tagine with Couscous and Roasted Vegetables

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp turmeric
• 1/4 tsp saffron threads
• 1 can diced tomatoes
• 2 cups chicken or vegetable broth
• 1/2 cup dried apricots, chopped
• 1/2 cup pitted green olives, sliced
• 2 cups couscous
• 3 medium carrots, peeled and diced
• 2 medium zucchini, diced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a large pot or Dutch oven, brown the lamb over medium-high heat until golden brown on all sides, about 5-7 minutes. Remove lamb and set aside.

2. 2

   Reduce heat to medium, add 1 tbsp olive oil to the pot, and sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for 1 minute until fragrant.