Lamb Tagine With Couscous - cooking recipe

Ingredients

1 tbsp olive oil
6 None lamb loin chops (about 1 3/4 lbs), trimmed and halved
2 large onions, sliced thinly
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground ginger
2 None carrots, chopped
2 None zucchini, chopped coarsely
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tbsp honey
2 cup couscous
3 tbsp butter
1 tbsp chopped cilantro

Preparation

Heat oil in tagine or large skillet on high heat. Cook lamb, in batches, until browned. Remove from pan.
Cook onion and garlic in same pan, stirring, until soft. Add spices and cook, stirring, until fragrant. Return lamb to pan with 2 cups water. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
Add carrot; simmer, covered, 10 mins. Add zucchini, chickpeas, lemon juice and honey; simmer, uncovered, about 15 mins or until lamb is tender and tagine thickens slightly. Season to taste.
Meanwhile, combine couscous, butter and 2 cups boiling water in large heatproof bowl. Cover. Let stand about 5 mins or until liquid is absorbed, fluffing with fork occasionally. Stir in cilantro. Serve lamb with couscous.