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.
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.
Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.
Add olives. Turn off slow cooker; let stand, covered, 30 minutes.
Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.
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