lamb loin, cut into 1 1/2-inch pieces
medium yellow onion, thickly sliced
carrots, peeled into thin strips
clove garlic, finely chopped
grated fresh ginger
zest of 1/2 lemon, grated
32-ounce container low-sodium chicken broth
10-ounce box couscous
fresh cilantro leaves, roughly chopped
fresh flat-leaf parsley leaves, roughly chopped
kalamata olives, pitted and halved
- In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.
- Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate.
- Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir.
- Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.