Braised Lamb with Picholine Olives

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 4 cups couscous hot cooked
• 1 tablespoon ground coriander 
• 3 pounds lamb shoulder trimmed cut into 1 1/2-inch cubes
• 0.5 cup picholine olives pitted
• 1 large onion red vertically sliced

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally.
3. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.
4. Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.
5. Add olives. Turn off slow cooker; let stand, covered, 30 minutes.
6. Place couscous in shallow bowls. Spoon lamb mixture over couscous.
7. Garnish with preserved lemon and cilantro, if desired.
8. Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.