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This lamb dish takes a little extra time to prepare – but if you like lamb, it is SO worth it!!! You will need to let the lamb marinate for at least an hour; but if you want to save time, you can do it the night before and leave it in the fridge for up to 12 hours. This dish is so delicious, and the flavor is so explosive, that it is definitely worth the little bit of extra effort required. If you can’t find loin of lamb, you can ask to have a leg of lamb cut into 1 1/2 inch pieces (and although it is more expensive, the leg of lamb cooks even more quickly and is very tender.)

1 1/2 pounds lamb loin, cut into 1 1/2 inch pieces

1 large onion, thickly sliced

4 carrots, peeled into thin strips (a vegetable peeler makes this really quick)

2 garlic cloves, minced or pressed

1 tablespoon fresh ginger, grated

1 (32 ounce) container low-sodium chicken broth

1 (10 ounce) box whole grain couscous

zest of 1/2 lemon

1/4 cup fresh cilantro, roughly chopped

1/4 cup parsley, roughly chopped

1/4 cup kalamata olives, pitted and halved (optional)

3 tablespoons extra virgin olive oil

2 teaspoons paprika

1/4 teaspoon turmeric

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Combine the paprika, turmeric, cumin, cayenne, salt and 1 1/2 tablespoons of the oil in a large zip-top bag. Add the lamb pieces, seal the bag and shake it well to coat the lamb. Refrigerate for at least 1 hour (and up to 12 hours, if you want to do this step the evening before).

Heat the remaining 1 1/2 tablespoons olive oil in a large saucepan over medium heat. Add the onions and carrots and cook, stirring occasionally, for 15 minutes. Transfer the veggies to a plate, and in the same saucepan, add half of the lamb (be careful not to overcrowd the pan). Brown the lamb on all sides (this will take about 10 – 12 minutes total). Tranfer the browned lamb to a plate and continue with the remaining half of lamb pieces.

Return all of the lamb to the saucepan and add the garlic, ginger and lemon zest; stir to mix. Return the onion and carrots to the pan as well, then add the chicken broth and bring the pot to a boil. Once boiling, stir in the couscous. Remove the pan from the heat, cover the pot and let it sit for 10 minutes (to allow the couscous to absorb the liquid). After 10 minutes, stir in the cilantro, parsley and olives. Divide between four bowls and serve hot.

Makes 4 (large) servings. Per serving: 374 calories, 11 g total fat, 3 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 0 g added sugar, 26 g protein, 126 mg sodium, 68 mg cholesterol.