Yield
serves 8 (serving size: 1 1/4 cups stew and 1/2 cup couscous)

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30 minutes.

Step 2

Prepare couscous according to package directions, omitting salt and fat.

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