5 1/2 hours to 8 1/2 hours
lamb shoulder, trimmed and cut into 1-inch pieces
carrots, cut into 1-inch pieces
medium onion, chopped
dried apricots, halved
pitted green olives
cloves garlic, chopped
kosher salt and black pepper
chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving
- In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
- Cover and cook until the lamb and vegetables are tender, on low for 8 hours or on high for 5 hours.
- Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges.