Moroccan Spiced Lamb Tagine with Saffron Couscous

Ingredients

• 1 1/2 lbs boneless lamb shoulder, cubed
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 1/4 tsp saffron threads
• 1 can diced tomatoes
• 1 cup chicken or vegetable broth
• 1 cup couscous
• 1 lemon, juiced
• 1/4 cup chopped parsley

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, brown the lamb in batches over medium-high heat until golden brown on all sides, about 5 minutes per batch. Transfer to a plate.

2. 2

   Reduce heat to medium, add the onion and garlic, and sauté for 2-3 minutes until fragrant.