Fragrant Lamb and Apricot Couscous from North Africa

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb cubes with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the lamb to the pot and brown on all sides for 5-7 minutes; remove lamb and set aside.

Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, turmeric, and cinnamon. Cook for 1 minute more until fragrant.

Return the browned lamb to the pot. Add dried apricots and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes, or until the lamb is tender.

While the lamb is simmering, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil with 1/4 teaspoon salt. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes.

Fluff the cooked couscous with a fork. Taste the lamb stew and adjust seasoning with remaining salt and pepper if needed.

Serve the North African Spiced Lamb and Apricot Couscous hot, garnished with fresh chopped cilantro.