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Apricot and Lamb Tagine

Photo: Oxmoor House
Yield 8 servings (serving size: 1/2 cup couscous, 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley)
Use a slow cooker to simmer this hearty Moroccan-style lamb stew. Serve over hot couscous with a side of steamed green beans.

Ingredients

  • Tagine:
  • 2 cups diced onion (about 1 large)
  • 1/2 cup orange juice
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon grated lemon rind
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • 2 teaspoons grated peeled fresh ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
  • 2 (3-inch) cinnamon sticks
  • 1 (6-ounce) package dried apricots, halved
  • Remaining ingredients:
  • 4 cups cooked couscous
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 451
  • caloriesfromfat 37 %
  • fat 18.7 g
  • satfat 7.1 g
  • monofat 8.1 g
  • polyfat 1.7 g
  • protein 26.2 g
  • carbohydrate 43.2 g
  • fiber 3.6 g
  • cholesterol 81 mg
  • iron 3.3 mg
  • sodium 515 mg
  • calcium 52 mg

How to Make It

  1. To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.

  2. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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