Photo: Oxmoor House
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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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Ratings & Reviews

KateSullivanGa's Review

October 09, 2013
I've made this twice. The first time I mixed the apricots in with the other ingredients and they came out really mushy. This time I added them last and left them sitting on top of everything else. They stayed firm, and tasted better. I didn't have any couscous, so used orzo instead. Came out great.

Babsibocuse's Review

January 03, 2013
This is one of our favorite slow-cooker recipes and go-to recipe for winter meals. Wonderfully flavorful. Kids and adults alike love it. I usually add some baby carrots to it to have some veggies incorporated in the dish. With my slowcooker I have to add some liquid (50% more broth and juice).

archaicstairs's Review

February 28, 2010
I was disappointed with this recipe. Other reviewers mentioned the sweetness- I had a bigger problem with the orange juice, which added an unwelcome acidity and unpleasant flavor. There was also too much liquid- a full cup- for a slow cooker recipe. (I ended up having to reduce it outside of the slow cooker.) CL has a much better lamb and apricot tagine recipe (tagine of lamb and apricot with honey sauce) and that is what I'll be using in the future.

beckar's Review

January 31, 2010
This recipe turned out very well. It was easy to prepare and very tasty. The only thing I did differently than the recipe specified was that I browned the meat before adding it to the slow cooker. I prepared plain couscous using the remainder of the can of beef broth and a little water to go with the tagine. It was excellent and I would definitely make it again.

laurenboyer's Review

February 26, 2009
Make sure lamb is VERY well trimmed. Typically with slow cooking I like to leave a bit on but for this recipe the fat makes it extremely heavy.