Slow-Cooker Lamb, Apricot, and Olive Tagine

• lamb shoulder↗1 1⁄2 lbs

  trimmed and cut into 1-inch pieces

• carrots↗4

  cut into 1-inch pieces

• medium onion↗1

  chopped

• dried apricot↗1⁄2 cup

  halved

• pitted green olives↗1⁄2 cup
• garlic cloves↗2

  chopped

• all-purpose flour↗2 tablespoons
• paprika↗1 teaspoon
• ground cumin↗1 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• ground ginger↗1⁄2 teaspoon
• kosher salt and black pepper
• couscous↗1 cup
• chopped pistachios, fresh cilantro leaves, and lemon wedges

  for serving

Step-by-step instructions

1. 1

   In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.

2. 2

   Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

3. 3

   Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.