Quick Moroccan lamb tagine

Ingredients:

2 tbsp (25mL) olive oil

2 cups ( 500mL) chopped onions 3 carrots, chopped

2 cloves garlic, chopped

1-1/2 tsp (7mL) cumin

1-1/2 tsp (7mL) paprika

1/2 tsp (2mL) cinnamon

1 pkg PC Lean Ground Australian Lamb, about 375g

1 pkg (900mL) PC Blue Menu Chicken Broth

1/3 cup (75mL) dried apricots, cut in half

1-1/3 cups (325mL) PC Gluten-Free 100% Corn Couscous

1 tsp (5mL) balsamic vinegar 3/4 tsp (4mL) salt

1/4 tsp (1mL) freshly ground black pepper

Directions:

1. In large nonstick frying pan, heat oil over medium heat; cook onions and carrot for 5 to 7 minutes or until softened and starting to brown. Stir in garlic; cook for 1 minute. Add cumin, paprika and cinnamon; cook for 1 minute, stirring. Add lamb; cook for 6 to 7 minutes, breaking up with a spoon, or until no longer pink. Add chicken brother and apricots. Bring to a boil. Reduce heat or medium-low; simmer uncovered for 10 minutes or until mixture has thickened slightly.

2. Meanwhile, in small saucepan bring 1-1/3 cups (325mL) water to a boil. Remove from heat. Stir in couscous, cover and set aside for 5 minutes. Fluff with a fork.

3. Stir vinegar, salt and pepper into lamb mixture. Serve over couscous. Garnish with chopped cilantro, if desired.

Makes 6 servings

Per serving: 360 calories, fat 16 g, sodium 420 mg, carbohydrate 40 g, fibre 4 g, protein 15 g