Quick Lamb and Chickpea Tagine with Couscous

I absolutely adore the warmth and comfort that a good tagine brings, and this quick lamb and chickpea version is a lifesaver on busy weeknights. The blend of spices, tender lamb, and hearty chickpeas creates such a satisfying flavor profile, and serving it over fluffy couscous makes it feel truly special. Don't let the exotic name fool you; this dish is surprisingly simple to prepare, perfect for anyone looking to add a touch of something delicious and exciting to their home cooking repertoire.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• Pinch of cayenne pepper (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup low-sodium chicken or vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Salt and freshly ground black pepper to taste
• 1 cup couscous
• 1 1/4 cups boiling water or broth

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb cubes generously with salt and pepper. Brown the lamb in batches, then remove from the pot and set aside.
2. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, cumin, coriander, ginger, turmeric, cinnamon, and cayenne (if using), and cook for 1 minute until fragrant.
3. Pour in the diced tomatoes and broth, scraping up any browned bits from the bottom of the pot. Return the browned lamb to the pot.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the lamb is tender.
5. Stir in the rinsed chickpeas and chopped cilantro. Cook for another 5 minutes to heat through. Taste and adjust seasoning with salt and pepper.
6. While the tagine is simmering, prepare the couscous. Place couscous in a heatproof bowl. Pour boiling water or broth over it, add a pinch of salt and a drizzle of olive oil, stir once, cover tightly, and let stand for 5 minutes. Fluff with a fork.
7. Serve the lamb and chickpea tagine hot over the prepared couscous, garnished with extra cilantro.