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Braised Lamb with Picholine Olives

Yield 8 servings (serving size: 3/4 cup lamb mixture and 1/2 cup couscous)
Browning the lamb before it slow cooks in liquid gives this Moroccan-inspired dish added depth of flavor. Serve the tagine over couscous. Preserved lemons add a wonderful citrus piquancy to this dish.


  • 3 pounds lamb shoulder, trimmed and cut into 1 1/2-inch cubes
  • 1 tablespoon ground coriander
  • 1 large red onion, vertically sliced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup picholine olives, pitted
  • 4 cups hot cooked couscous
  • 1 preserved lemon, halved lengthwise and thinly sliced (optional)
  • Chopped fresh cilantro (optional)

Nutrition Information

  • calories 354
  • caloriesfromfat 0.0 %
  • fat 11.2 g
  • satfat 3.2 g
  • monofat 4.1 g
  • polyfat 0.9 g
  • protein 37.6 g
  • carbohydrate 21.7 g
  • fiber 1.3 g
  • cholesterol 109 mg
  • iron 3.3 mg
  • sodium 616 mg
  • calcium 56 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.

  2. Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.

  3. Add olives. Turn off slow cooker; let stand, covered, 30 minutes.

  4. Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.

  5. Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.

Cooking Light Slow Cooker Tonight