Apricot and Lamb Tagine

Serve over hot couscous with a side of steamed green beans.

Yield: 8 servings (serving size: 1/2 cup couscous, 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley)

Ingredients

• Tagine:
• 2  cups  diced onion (about 1 large)
• 1/2  cup  orange juice
• 1/2  cup  less-sodium beef broth
• 1  tablespoon  grated lemon rind
• 2  tablespoons  honey
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  bottled 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
• 
  Remaining ingredients:
• 4  cups  cooked couscous
• 1/4  cup  slivered almonds, toasted
• 1/4  cup  chopped fresh parsley

Preparation

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.

Nutritional Information

Calories:

451 (37% from fat)

Fat:

18.7g (sat 7.1g,mono 8.1g,poly 1.7g)

Protein:

26.2g

Carbohydrate:

43.2g

Fiber:

3.6g

Cholesterol:

81mg

Iron:

3.3mg

Sodium:

515mg

Calcium:

52mg