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

Equipment

  • Slow Cooker
  • Saucepan
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1.5-inch pieces
  • 1 large onion, thinly sliced
  • 3 medium carrots, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup dried apricots, halved
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1 14-ounce can diced tomatoes
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup couscous
  • 1.25 cups water
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh cilantro, for serving
  • Lemon wedges, for serving

Instructions
 

  • Place the lamb pieces in the slow cooker. Add the sliced onion, carrots, minced garlic, chickpeas, and dried apricots.
  • Sprinkle the cumin, coriander, cinnamon, paprika, ginger, salt, and pepper over the ingredients. Pour in the diced tomatoes and beef broth. Stir gently to combine everything.
  • Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lamb is very tender.
  • About 10 minutes before serving, bring the water and olive oil 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. Top with the lamb tagine and its sauce. Scatter chopped cilantro over each serving and add lemon wedges on the side.

Notes

For a deeper flavor, quickly brown the lamb in a skillet before adding it to the slow cooker. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. If the apricots seem too sweet for your taste, reduce them to one-third cup next time. Serve with extra lemon for brightness.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Saucepan, Knife, Cutting Board