Lamb Tagine with Lemon and Olives

Points® value
Total Time
3 hr 32 min
32 min
3 hr
Spoon this tasty Moroccan stew over Israeli couscous. For extra flavor, toast the couscous in a skillet first, then cook it according to package directions.


Kosher salt

¼ tsp(s), or to taste

Black pepper

¼ tsp(s), divided

Olive oil

1 tsp(s)

Sweet onions

1 small, chopped

Fresh garlic scapes

1 medium, minced

Ground cumin

1 tsp(s)


¾ tsp(s)

Cayenne pepper


Fat-free reduced sodium chicken broth

1 cup(s)

Canned unsalted tomato paste



1 medium, cut into 1-inch chunks

Butternut squash

½ pound(s), peeled, and seeded

Fresh tomatoes

1 small, chopped

Frozen green peas

¼ cup(s)

Castelvetrano whole olives

6 olive(s), sliced

Fresh lemon juice

1½ tsp(s)


2 tbsp(s), chopped

Dried mint

1 tsp(s)

Cooked lean and trimmed lamb leg

½ pound(s), cut into 1 1/2 chunks


  1. Sprinkle lamb with 1/8 tsp salt and 1/8 tsp black pepper. In a medium heavy nonstick skillet over medium-high heat, warm oil. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate.
  2. Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1/4 cup broth and tomato paste until blended; cook, stirring, 1 minute.
  3. In a 2-qt slow cooker, combine carrot and onion mixture. Top with lamb, squash, and chopped tomato. Sprinkle with remaining 1/8 tsp salt and 1/8 tsp black pepper. Pour in remaining 3/4 cup broth. Cover and cook until lamb and vegetables are fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low.
  4. About 15 minutes before cooking time is up, stir in peas, olives, and lemon juice. Spoon stew evenly into 2 large shallow bowls. Sprinkle with almonds. With fingers, crush mint and sprinkle over stew.
  5. Per serving: 1 1/2 cups stew and 1 tbsp almonds