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Slow Cooker Moroccan Lamb Tagine with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Small Saucepan
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup chicken broth
  • 1 cup couscous
  • 1 cup water
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Place the lamb chunks, diced onion, and minced garlic into the slow cooker. Sprinkle the cumin, cinnamon, ginger, paprika, salt, and black pepper over the top and stir to coat the meat evenly.
  • Add the diced tomatoes, chopped apricots, chickpeas, and chicken broth. Stir everything together until the ingredients are well combined.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours until the lamb is tender and pulls apart easily with a fork.
  • About 10 minutes before serving, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the couscous into bowls and top with the lamb tagine. Finish with chopped cilantro and a squeeze of lemon.

Notes

For the best texture, fluff the couscous right before serving so it stays light instead of clumping. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate. Leftovers keep well in the fridge for up to four days and reheat gently with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Small Saucepan, Knife, Cutting Board