Use a slow cooker to simmer this hearty Moroccan-style lamb stew. Serve over hot couscous with a side of steamed green beans.
Cooking Light MARCH 2006
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.
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