Moroccan Couscous with Seven Vegetables and Tender Lamb Stew

1. 1

   In a large pot, heat olive oil over medium heat and sauté onions until translucent.

2. 2

   Add lamb cubes to the pot, browning them on all sides for about 5-7 minutes.

3. 3

   Stir in carrots, zucchini, bell pepper, and sweet potato, cooking for another 5 minutes.

4. 4

   Add the chickpeas, cumin, cinnamon, salt, and pepper; pour in vegetable broth.

5. 5

   Bring to a boil, then reduce heat and simmer for 30 minutes until lamb is tender.

6. 6

   Prepare couscous according to package instructions using the remaining broth.

7. 7

   Fluff the couscous with a fork and serve topped with the lamb and vegetable stew.

Per serving