Moroccan Spiced Lamb Tagine with Vegetable Couscous

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads
• 3 cups chicken or vegetable broth
• 1 15oz can chickpeas, drained and rinsed
• 1 lemon, juiced
• 1 cup couscous
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 2 tbsp mint, chopped

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, brown the lamb over medium-high heat until no longer pink, 5-7 minutes. Remove lamb from pot.

2. 2

   Reduce heat to medium, add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.