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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 1 |
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Ingredients:
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces |
6 cloves garlic |
2 tablespoons finely chopped fresh ginger |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 1/2 teaspoons salt |
2 cups baby carrots |
1 quart low-sodium chicken broth |
1 1/2 cups couscous |
1/4 cup finely chopped fresh parsley |
Directions:
1. Combine lamb, garlic, ginger, cinnamon, nutmeg and 1 tsp. salt in a large bowl. Cover and refrigerate for at least 1 hour, or up to 12.
2. Place lamb in a slow cooker; add carrots and 2 cups chicken broth. Cover and cook on low until lamb is fork-tender, about 6 hours.
3. In a large saucepan, bring remaining 2 cups broth and 1/2 tsp. salt to boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork, and transfer to a large serving bowl. Spoon lamb and skimmed juices over couscous and sprinkle with parsley. Serve immediately.
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