Apricot and Lamb Tagine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 sticks cinnamon (3-inch)
• 4 cups couscous cooked
• 6 ounce apricot dried halved
• 2 teaspoons ginger fresh grated peeled
• 0.3 cup parsley fresh chopped
• 2 teaspoons garlic minced
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 tablespoons honey 
• 2 pounds leg of lamb boneless trimmed cut into bite-sized pieces
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon zest grated
• 0.5 cup beef broth 
• 2 cups onion diced ( 1 large)
• 0.5 cup orange juice 
• 1.5 teaspoons salt 
• 0.3 cup slivered almonds toasted

Equipment

• slow cooker
• tajine pot

Directions

1. To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.
2. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.