Use a slow cooker to simmer this hearty Moroccan-style lamb stew. Serve over hot couscous with a side of steamed green beans.
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
4 cups cooked couscous
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
How to Make It
To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.
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.
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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