Lamb Tagine with Lemon and Olives
8
Points® value
Total Time
3 hr 32 min
Prep
32 min
Cook
3 hr
Serves
2
Difficulty
Easy
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.
Ingredients
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)
Paprika
¾ tsp(s)
Cayenne pepper
⅛ tsp(s)
Fat-free reduced sodium chicken broth
1 cup(s)
Canned unsalted tomato paste
⅔ tbsp(s)
Carrots
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)
Almonds
2 tbsp(s), chopped
Dried mint
1 tsp(s)
Cooked lean and trimmed lamb leg
½ pound(s), cut into 1 1/2 chunks